Dominican Arepa Dulce De Maiz | Cornmeal Coconut Cake with Pumpkin | Torta Dominicana

Dominican Arepa Dulce De Maiz is a traditional dessert recipe from the Dominican Republic. This cornmeal coconut cake, also known as torta dominicana, is a moist, dense and sweet, almost pudding cake made with 3 types of milk, cinnamon and raisins. We take it to the next level with brown butter, pumpkin puree and pumpkin pie spice.

📝 Ingredients

• 2 cups of whole milk
• 1+1/2 cups evaporated milk
• 2+1/2 cups of coconut milk
• 1 can pumpkin puree.
• 3 Tablespoons of Brown Butter.
• 2 cups of cornmeal
• 1/2 teaspoon of Sea Salt
• 1-1/2 cup of brown sugar
• 1 teaspoon pumpkin pie spice
• 4 cinnamon sticks
• 1/2 cup of raisins
• 1 Tablespoon of brown butter

👨‍🍳 Instructions

1. 1Heat oven to 350ºF. Butter an enameled cast iron casserole or baking dish
2. 2In a large pot, add the whole milk, evaporated milk, coconut milk, pumpkin puree, brown butter, cornmeal, salt, sugar, and pumpkin pie spice. After everything is combined, add the cinnamon sticks.
3. 3Put the pot with the mixture on the stove over medium heat, stirring constantly to avoid sticking - about 5-7 minutes. The mixture will cook quickly, so don’t take your eyes off the pot.
4. 4When the mixture starts to boil, lower the heat and continue stirring until you reach a consistency like grits. Remove from the heat, and remove the cinnamon sticks.
5. 5Mix raisins with a Tablespoon of flour and shake off the excess. This will prevent raisins from sticking to each other and sinking to the bottom of the cake. Add to the mixture and combine.
6. 6Pour mixture on previously buttered enameled cast iron casserole or baking dish and bake uncovered for about 45 minutes to an hour, or until a toothpick comes out clean. It should be golden brown on top.
7. 7Let it cool down to room temperature completely before removing from the pan. See notes
8. 8Serve with hot chocolate or coffee.