Dominican Arepa [Recipe + Video] Cornmeal and Coconut Cake
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
793 kcal
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Cuisine
South American, Dominican
Dominican Arepa [Recipe + Video] Cornmeal and Coconut Cake
Description
The Dominican Arepa uses Dominican-style cornmeal blended with whole milk, coconut milk, brown sugar, raisins, and cinnamon sticks. Butter enriches the batter and prevents sticking in the baking pan. The initial cooking step involves heating and stirring the batter gently on the stove until thick enough to hold its shape when spooned. Cinnamon sticks are used for infusion and removed before baking.
Baking in a greased pan at 350°F yields a gently browned cake with a soft, moist crumb sustained by the combination of dairy and coconut milk. The raisins provide bursts of sweetness and texture contrast throughout. The dish is cooled before removing from the pan to maintain structure.
Traditionally, it is accompanied by hot beverages and makes for a satisfying, mildly sweet cake with tropical notes from coconut milk and spices.
The cake requires patience to cool completely for clean slicing and serving.
Ingredients
- 4 tablespoons butter 1 will be used for greasing the pan, salted
- 2 cup cornmeal (Dominican-style harina de maíz)
- 3 ½ cup milk whole
- 2 ½ cup coconut milk
- ½ teaspoon salt
- ½ cup raisins (I used dark and sultanas mixed)
- 4 cinnamon stick
- 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.
Notes
- Ensure the arepa cools completely before removing from the pan to preserve its shape.
- Use Dominican-style harina de maíz for an authentic texture.
- Butter the pan well to prevent sticking during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Calories | 793kcal | 40% |
| Carbohydrates | 113g | 38% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 34mg | 11% |
| Sodium | 355mg | 15% |
| Potassium | 749mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 61g | 122% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 255mg | 26% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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