Bojo Coconut and Cassava Cake Recipe

Name: Bojo Coconut and Cassava Cake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Cuisine: Fusion,Latin,South American
Ingredients: 1/2 cup golden raisins; 1/3 cup rum; 1/2 pound cassava, peeled with woody center removed; 2 cups coconut, grated; fresh or dried; 1/3 cup sugar; 1 teaspoon cinnamon; 2 eggs; 1/4 cup coconut milk; 1 tablespoon vanilla; 2 teaspoons almond extract; 4 tablespoons butter, melted; 1 teaspoon salt; Graham cracker pie crust, optional

Bojo is a sweet Suriname treat featuring a rich, flourless cake made from coconut and grated cassava, enhanced with rum and cinnamon.

⭐ 4.2 (25 reviews) Prep: 20 minCook: 60 minTotal: 80 minYields: 10 servings

Category Tags:

Dessert Cake

Cuisine Tags:

Fusion Latin South American

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Instructions

Preheat the oven to 325 degrees F and soak raisins in rum.
Butter and line the bottom of a 9-inch round or square cake pan.
Grate manioc root; combine with coconut, cinnamon, and sugar in a large bowl.
In a small bowl, whisk eggs, coconut milk, vanilla, almond extract, and salt.
Stir the whisked egg mixture, melted butter, and rum-soaked raisins into the manioc-coconut mixture.
Pour the batter into the prepared pan.
Bake for 1 hour, until golden brown.
Run a knife around the cake edges while warm, then cool in the pan.
Cut into squares or slices and serve.