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Old 01-15-2009, 01:07 PM   #11
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Hey Mav... Alton Brown did one on his show once. It looked wonderful. Check out Food TV for his recipe.

Good luck!! And send Paul and I a slice.
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Old 01-15-2009, 01:09 PM   #12
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Yea, that should make it thru the postal service in one piece!

I will have to check FN and see what he did, thanks!
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Old 01-15-2009, 01:10 PM   #13
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I had seen that episode and much of what I created started from that (although I didn't deviate much). I did find that a regular box cake from certain brands were OK while others weren't. Then I replaced the whole milk with the coconut milk. Also added coconut flavoring to the whipped topping to add to the coconut theme.
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Old 01-15-2009, 01:11 PM   #14
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We love coconut so that would be an added bonus!... I wonder if there would be a way to use coconut rum?
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Old 01-15-2009, 01:15 PM   #15
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If you could get it mixed into the tres leche part of the recipe, I'd think that is where it would fit best. You pour that over your cake, then let it sit overnight and the next night its party time! Who needs a jello shot when you have a tres leche cake!
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Old 01-15-2009, 01:41 PM   #16
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I've also known people who subbed some of the milk with Bailey's - that would be delicious.
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Old 01-16-2009, 02:04 AM   #17
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Originally Posted by MexicoKaren View Post
Tres Leches Cake is muy rico (yummy). I have used that same recipe many times, Buddy and it turns out great. I would definitely make the cake from scratch, because it needs to be a substantive cake to stand up to the milk. And don't worry if the milk doesn't all absorb right away. After it sits in the fridge for awhile, the cake acts just like a sponge and soaks it all up. One change I have made - I don't use as much sugar in the whipped cream frosting as they suggest. I think it tastes better with alot less.

After I moved to Mexico and ate tres leches cake here, I became really puzzled, because all the tres leches cake I've had from bakeries here is slightly diferent. It is not baked as a sheet cake, but is presented as a layer cake, usually with fruity filling between the layers, like raspberry or strawberry preserves. I haven't figured out how they do that, i.e., soaking the cake and also stacking it in layers. If I ever figure it out, I'll let you know. In the meantime, enjoy the cake. It is absolutely wonderful.

I imagine it is done one layer at a time. Adding the tres leche first layer, then the preserves, cake on top, then the tres leche etc....Then, it must be refrigerated to soak and meld the flavors.
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Old 01-16-2009, 03:08 PM   #18
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Yea, I think the first time around I will stick to one layer, LOL!!
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Old 01-16-2009, 06:44 PM   #19
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The Miami Herald claims it is a Nicaraguan dessert and it is one of their most requested recipes. It is very similar to the one in Gooey Desserts. Although Elaine adds variations--strawberries caramel etc.

I am sure you could find the book in the library or online somewhere.
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