Bojo (Suriname Cassava and Coconut Cake)

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Bojo (Suriname Cassava and Coconut Cake)

Bojo (Suriname Cassava and Coconut Cake) is a traditional Surinamese recipe for a classic cake of dried fruit in a cassava, egg, coconut, sugar and coconut milk batter that is served both for breakfast and dessert. The full recipe is presented here and I hope you enjoy this classic Surinamese version of: Suriname Cassava and Coconut Cake (Bojo).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+2 hours soaking)

Serves:

Rating:

Tags : Dessert Recipes Baking Recipes Cake Recipes Suriname Recipes

Tutti fruitti is a blend of raisins, candied papaya, candied cherries and mixed peel that is used as a fruit ingredient for cakes throughout the Caribbean. Sometimes it is made from just candied papaya coloured different shades. For home-made tutti fruitti see my how to prepare home-made tutti fruitti recipe. This cake is prepared as a breakfast treat and is also made for dessert.

Ingredients:

80g raisins
35g tutti frutti
250ml rum
250g frozen cassava defrosted
75g grated coconut (fresh or frozen and defrosted)
4 eggs
125ml coconut milk
4 tbsp melted butter
300g Demerara brown sugar
2 tsp vanilla extract
1 tbsp almond extract
pinch of freshly-grated nutmeg
1 tbsp butter, finely chopped to garnish

Method:

Soak thee raisins and tutti frutti in rum for at least 2 hours then drain.

Pre-heat your oven to 180°C.

Using a food processor, grind together the cassava, coconut and coconut milk until you have a thick paste (even with a machine this will take a good 5 minutes).

In a large bowl, beat together the eggs and sugar until light and fluffy. Add the melted butter, vanilla and almond extract. Mix until thoroughly combined. Now add the cassava purée and the soaked dried fruit. Mix until thoroughly combined.

Grease a cake tin then transfer the batter to the tin. Garnish with the freshly-grated nutmeg on top, then dot with the 1 tbsp butter.

Transfer to the centre of your pre-heated oven and bake for 40-45 minutes, until golden and a skewer inserted into the centre emerges cleanly.

Allow to cool in the tin for at least 10 minutes before turning out onto a wire rack to cool completely.