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Dominican Arepa Recipe (Cornmeal and Coconut Cake): Plain 'arepa' is a name reserved in the DR for the cake we all know and love.

[Recipe + Video] Dominican Arepa (Cornmeal and Coconut Cake)

butter ((for buttering baking pan))

butter

cornmeal

whole milk

coconut milk

salt

raisins ((I used dark and blondies))

cinnamon

brown sugar

Greasing mold

Greasing mold: Butter a 2 ½ quart [2 ½ lt] baking pan (see notes).

Mixing

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

Cooking

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.

Baking

Baking: Pour batter into the pan and bake for 40 minutes preheated oven to 350 ºF [175 ºC]. It should be golden brown on top. Let it cool down to room temperature before removing from the pan.

Serving

https://content.jwplatform.com/videos/5BDwgFpD.mp4

Arepa is a common food name throughout Latin America, but Dominican Arepa is a name reserved for the cornmeal and coconut cake we all know and love.

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