Bojo Coconut and Cassava Cake Recipe

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 06/16/21
Marian Blazes
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 10 servings
Yield: 1 cake
Nutrition Facts (per serving)
249 Calories
12g Fat
31g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 249
% Daily Value*
Total Fat 12g 15%
Saturated Fat 9g 44%
Cholesterol 49mg 16%
Sodium 316mg 14%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 9%
Total Sugars 18g
Protein 3g
Vitamin C 5mg 25%
Calcium 21mg 2%
Iron 1mg 5%
Potassium 213mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bojo is a rich flourless cake made from grated coconut and cassava. Cassava is a starchy root plant, also known as manioc and yuca. Bojo is flavored with rum and cinnamon, and as is typical of many South American desserts — it's both European and tropical at the same time. Dutch settlers in Suriname most likely learned to use local ingredients like cassava to make favorite foods from home.

This cake can be baked in a round or square pan. I like to make it in a graham cracker pie shell, which is not at all traditional. You can find peeled frozen cassava root at Latin food stores.

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

Steps to Make It

  1. Soak the raisins in the rum (overnight if possible).

  2. Preheat the oven to 325 degrees.

  3. Butter a 9-inch round cake pan, or 9-inch square brownie pan, and line bottom of the pan with wax paper or parchment.

  4. Finely grate the manioc root (easily done in a food processor). Stir the coconut and grated cassava together with the cinnamon and sugar in a large bowl.

  5. In a small bowl, whisk together the eggs, coconut milk, vanilla, almond extract, and salt.

  6. Stir the liquid ingredients into the coconut mixture. Stir in the melted butter. Stir in the raisins and the rum.

  7. Pour the batter into the prepared pan (or graham cracker crust if using).

  8. Bake for 1 hour, until golden brown on top.

  9. Run a knife around the edge of the pan while the cake is still warm, then let cool in the pan.

  10. Cut into small squares or slices and serve. This cake is delicious warm or cold, with a dollop of whipped cream.

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