BojoCassava and Coconut Cake

Name: Bojo (Cassava and Coconut Cake)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Suriname
Ingredients: 800 g Cassava Root (sweet variety, peeled and finely grated); 400 ml Coconut Milk; 100 g Desiccated Coconut; 170 g White Sugar; 3 pcs Egg; 60 g Unsalted Butter (melted); 5 ml Vanilla Extract; 6 g Baking Powder; 15 ml Vegetable Oil; 2 g Salt

A beloved Surinamese bake with grated cassava, coconut milk, and coconut for a moist, chewy texture. The edges caramelize gently in the oven while the middle stays dense and fragrant.

Prep

20m

Cook

1h 15m

Serves

Regional versions

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Fiji
Suriname

Estimated

Nutrition

Per serving

542kcal

Calories

Protein

30g

Fat

66g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Cassava Root (sweet variety, peeled and finely grated)
400ml
Coconut Milk
100g
Desiccated Coconut
170g
White Sugar
3pcs
Egg
60g
Unsalted Butter (melted)
5ml
Vanilla Extract
6g
Baking Powder
15ml
Vegetable Oil
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the oven to 180°C (350°F). Brush the baking dish with the vegetable oil. Use only sweet cassava root; after peeling, finely grate it and discard any tough central core.
02
In a large bowl, combine the grated cassava root, coconut milk, and desiccated coconut.
03
Add the white sugar, salt, baking powder, vanilla extract, and melted unsalted butter and mix well.
04
Beat in the eggs until the batter is evenly combined.
05
Spread the mixture in the prepared pan and bake until the cake is set, browned at the edges, and lightly golden on top.
06
Let the cake cool before cutting it into slices.

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