Dominican Cake is the go-to cake for any celebration in the Dominican Republic. Whether it be a wedding, birthday, baby blessing, or anniversary an iced Dominican Cake is the best part of the meal!
Much like a Yema Cake from the Philippines or a Chantilly Cake, the cake batter of a Dominican Cake is buttery and fluffy. The difference is not only in the tropical filling, I have used pineapple here with a hint of lemon, but also in the whipped royal or meringue icing that covers the cake. Royal icing is simple to color with and easy to pipe if you so choose to get fancy and festive with your decorating skills. Although some choose to dust the cake with powdered sugar instead of icing, you will find that a real Dominican will be sad to find the sugary icing missing from their cake.
Orange, guava, and even lime can all be substituted in the juice department, but the filling will need to have some actual fruit texture to it for the best outcome of the filling. If you end up using the pineapple, perhaps save some rings for decorating the top of the cake before serving for some extra flair.