Steps
1. Preheat the oven at 375 degreees F.
2. In a large bowl, mix the corn-meal with the coconut milk and add 1 1/2 cups of milk.
3. In a heavy skillet, cook this mixture at medium-high temperature, stirring constantly.
4. Gradually add the rest of the milk, the sugar, and the salt, until you obtain a smooth mixture.
5. Let it cool for 10 mn and add the eggs, the butter or margarine, the shredded coconut and the anise seeds. Mix well.
6. Cook for another 10 mn at medium-high temperature, stirring constantly.
7. Pour the mixture into a well-greased 8 1/2 x 11-inch cake pan.
8. Bake for 35 to 40 mn, or until a knife inserted in the center comes out clean.
9. Serve either hot, or at room temperature.

Source
Dominican Cookbook

Serving
8