Dominican Arepa [Video+Recipe] Cornmeal and Coconut Cake

Dominican Arepa [Video+Recipe] Cornmeal and Coconut Cake

Dominican arepa is a flavorful, spiced sweet cornmeal and coconut cake. While the name is common throughout Latin America, 'arepa' is a name reserved in the DR for the cake we all know and love.

Course Breakfast, Dessert

Cuisine Dominican, Latino

Keyword arepa cake, cornmeal cake, torta cibaeña

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 793kcal

Author Clara Gonzalez

Ingredients

4 tablespoons salted butter (1 will be used for greasing the pan)
2 cup cornmeal (Dominican-style harina de maíz)
3 ½ cup whole milk
2 ½ cup coconut milk
½ teaspoon salt
½ cup raisins (I used dark and sultanas mixed)
4 cinnamon sticks
1 ½ cup brown sugar

Instructions

1. Prepping

Grease a 2 ½ quart [2 ½ lt] baking pan with a tablespoon of butter (see notes above the recipe).
Preheat oven to 350 ºF [175 ºC]

2. Mixing

Mix butter, cornmeal, milk, coconut milk, salt, raisins, cinnamon, and sugar.

3. Cooking

Stir the batter with a spatula and pour into a 3 quart [3 lt] cooking pot and heat on the stove over medium heat, stirring constantly to avoid sticking.
When it breaks the boil, lower the heat and continue stirring until it thickens enough that if you scoop up a spoonful and you flip the spoon upside down it does not fall. Remove the cinnamon sticks.

4. Baking

Pour the batter into the greased pan or pot, and bake in a preheated oven for 40 minutes, or until it is golden brown on top.
Remove from the oven.

5. Serving

Let it cool down to room temperature before removing it from the pan.
Serve with your preferred hot drink.

Video

Notes

Do not attempt to remove from the mold until it has cooled completely.

Nutrition