Did a quick search, and I have never seen such vigorous debate about a recipe - here is a quick cross-section:

DOMINICAN CAKE
1 lb. butter (do not substitute)
1/2 cup water
1 teaspoon vanilla
4 cups all purpose flour
1/2 cup milk
1 Tablespoon brandy
4 cups sugar
1 teaspoon lime zest
12 eggs ( yolks & whites separated)
2 1/2 Tablespoon double strength baking powder

Separate egg yolks from egg whites. Sift flour with baking powder, set aside. Cream butter and sugar until fluffy. Add lime zest then egg yolks one at a time. slowly alternate dry ingredients with wet. In a clean separate bowl, beating 7 of the 12 egg whites until stiff peaks from. Fold in whites to batter just until mixed. Pour into greased & floured pans. Bake at 325 degrees for 40-45 minutes or until done. Cool cake about 3 hours before you make the icing.

Note: eggs and butter must be at room temp.

DOMINICAN CAKE FROSTING
1 cup water
5 egg white
3 cups sugar
1 Tablespoon vanilla

In a quart pan on medium high add water and sugar stir until it becomes consistency of glucose. Becarefull not to burn the sugar water mixture it will not stiffen up. In a clean bowl beat the egg whites until soft peaks form. Add vanilla while eggs are beating. Then while eggs are beating at high speed slowly add the boiled mixture carefully not to pour to fast or the mixture will not stiffen. This will cook the egg whites as well. Mixture should be some what stiff.

DOMINICAN MILK CAKE
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon cream of tartar
5 eggs separated
1 cup flour
1/3 cup milk
1 1/2 teaspoon baking powder
Milk Syrup
1 (12 ounce) can evaporated milk
1 cup heavy cream
1 Tablespoon rum
1 cup sweetened condensed milk
1 teaspoon vanilla
Meringue
1 cup sugar
3 egg whites
1/2 teaspoon cream of tartar

For Cake: Beat 3/4 cup of sugar and the egg yolks until light and fluffy. Stir in the milk, Vanilla, flour, and baking powder. Beat the egg whites to soft peaks, and the cream of tartar and the remaining 1/4 cup sugar. continue beating until the whites are firm and glossy. Gently for the whites into the egg mixture. pour into a greased 9x13 pan Bake 40 to 50 minutes at 350 or until cake is done unmold onto a deeper platter cool 2 hours pierce all over the cake with a fork.

For the milk syrup: combine the evaporated milk and the sweeten milk with the cream, vanilla and rum. Blend well. Pour syrup over the cake spooning the overflow until syrup is absorbed.

For the meringue: Place all but 2 Tablespoons of the sugar in heavy sauce pan with 1/4 of the cream of tartar and 1/2 cup water. Cover and cook over high heat for 2 minutes. Uncover the pan and cook to the soft ball stage.(239 degrees). Beat the egg whites to soft peaks with the remaining cream of tartar and sugar and beat until stiff peaks form. Pour the boiling sugar carefully in a thin stream into the egg whites while beating the mixture. Beat until cool. Thickly spread on cake then refrigerate the cake at lease 2 hours before serving. RECIPE: BIZCOCHO CRIOLLA or VANILLA CAKE [DOMINICAN CAKE]
Chef Mars (mars@webcom.com)

Here is a recipe for the Dominican National Cake. It is a local version of Pound Cake. Typically it is split in half and filled with fresh pineapple jam and then dusted with powdered sugar or covered with Creole Meringue which
can be left naturally white or given a quick browning under the flame of broiler or hand torch.

CAKE or SPONGE INGREDIENTS
1 LB. Butter
1 LB. Granulated Sugar
10 Whole eggs
1.5 lbs. Cake Flour
1/2 Oz Baking Powder
1/2 Oz Vanilla extract
1 cup Fresh Orange Juice
Dash of salt

TO PREPARE The CAKE
1) Cream butter and sugar together for about 10 minutes at medium high speed using an electric mixer.
2) Add eggs 5 at a time to the above mixture and beat each addition for about 1 minute or until well incorporated.
3) Sift all dry ingredients together and then ADD them to the above wet ingredients. At medium speed, mix and combine for 5 minutes.
4) Then add the vanilla extract and the orange juice and continue to mix for about 2 more minutes.
5) Bake in a preheated oven at 400 degrees F. If you have a convection oven bake at 350 degrees F.

MERINGUE INGREDIENTS
5 oz egg whites (about 10 egg whites)
10 oz powdered sugar

TO PREPARE MERINGUE
Place egg whites and powdered sugar in a very clean, greaseless and dry mixing bowl and at high speed mix for about fifteen minutes or until the whites become a stiff consistency. NOTE:
The normal ratio of egg whites to powdered sugar, BY WEIGHT is 2 parts sugar to 1 part egg white. So, for example, if you have 5 ozs, of egg whites use 10 ozs. of powdered sugar. Medium size eggs should have about 1/2 an oz. of egg white each but it is best to weigh when using this procedure.

TO SERVE CAKE
• Split cake in half and spread with the pineapple filling.
• Cover cake with meringue or powdered sugar and serve.

RECIPE: COCONUT FLAVORED PASTRY CREAM - About 6 cups
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1.5 cups granulated sugar
6 egg yolks
3/4 cups sifted all-purpose flour
2 whole eggs
3 cups milk + 1 cup cream of coconut (Coco Lopez or similar brand) ; brought to a boil
4 teaspoons vanilla extract
1 tbs. butter, softened

# Bring the milk mixture to a boil then remove from the heat--be very careful not to scorch this. (stainless steel pans are not recommended for this)
# Off the heat, in a non aluminum, heavy bottomed sauce pan (enamel is good) add all the sugar and then one by one add the egg yolks being sure to (hand) beat well with a whisk or wooden spoon after the addition of each of the 5 yolks to insure that the sugar absorbs the yolk. Gradual incorporation and absorption will insure that the yolks will not turn a red color when heated and will also maintain their quality.
# Continue to vigorously beat this sugar+egg yolk mixture until it turns pale yellow-almost white in color and has a consistency that is thick, smooth and creamy.
# Now beat in the flour with one whole egg. Beat until the mixture is smooth and homogenized and then add the other whole egg and beat until fully incorporated.
# Place milk mixture back on a heat source to bring to a boil. While this is happening, place the enamel heavy bottomed pan onto a heat source at a low setting, to warm the contents up a bit (be sure to be stirring this as you do it).
# Pour the boiling milk into this mixture all at once, stirring rapidly to blend everything together and then continue to cook and stir, scrapping the bottom of the pan constantly to avoid scorching the pastry cream.
# When it begins to bubble, cook for 3 minutes more and then pour the cream through a strainer and then into a bowl, add the vanilla, stir to evenly distribute, and then immediately butter the surface of the pastry cream to prevent a "skin" or crust from forming. This can be done by "painting" the surface with the softened butter.
# If you would like a richer pastry cream you can beat in and additional 1/2 cup of sweet butter when it is lukewarm, in the final bowl.
# This pastry cream will keep nicely in the refrigerator.

NOTES__ The quantity of sugar in a pastry cream recipe will vary depending on what the cream will be sweetening so if it is used to fill a cake it does not have to be really sweet because the cake's sponge is also sweet.

RECIPE ALTERNATIVE: BIZCOCHO DE COCO or COCONUT CAKE
by Chef Hugo Patron

1lb butter
1lb sugar
1lb flour
10 eggs
8 oz grated coconut
1 teaspoon banking powder
2 cups milk
1 tbs vanilla
1 tbs coconut flavor

TO PREPARE The CAKE
1) Cook the cake at 350 degrees F.
2) Cool down and cut in three pieces
3) Fill with regualr pastry cream
4) ice with meringue