Bojo Cake with Pineapple

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This Surinamese bojo cake with pineapple recipe is a variation on a bojo cake recipe I shared before. Bojo cake is a cassava-coconut cake. In my original bojo cake recipe I made a vegan version of this Surinamese cake. This time I won’t be making it vegan, but using the traditional bojo cake ingredients for a ‘fine’ (delicate) bojo cake. Which, basically means, I’m adding eggs to the mix and using butter.

Adding pineapple into the bojo cake gives this cake a nice tropical flavor.

How To Make Surinamese Bojo Cake With Pineapple

For the Bojo Cake with Pineapple you’ll need: sugar, finely grated cassava, coconut milk, finely grated coconut, melted butter, eggs, vanilla extract, cinnamon, almond essence, salt and of course pineapple.  Be sure to use pineapple chunks. I know on the photo this looks like crushed pineapple, but you will need chunks.  Trust me on this. Next to that you’ll also need some raisins (preferably soaked in rum, otherwise, soaked in water will be fine as well) and you’ll have to save some of the juice of the pineapple and add a bit of rum.

And yes, I forgot to add raisins, juice of the pineapple and rum to the photo….

First off, add all ingredients to a bowl, the cassava, coconut, sugar, raisins and pineapple chunks.

As well as the coconut milk, pineapple juice, rum, vanilla extract, salt,  and almond essence.

Followed by cinnamon, melted butter and eggs. I like to use a hand held mixer to mix it all together till it’s all incorporated.

Once incorporated, poor the batter into a baking tray. The batter will be pretty wet and runny, but that’s how it’s supposed to look. You’ll need to bake the cake in the oven for roughly an hour and a half, maybe two hours, till golden and a cake tester comes out clean.

It may look a bit like a lasagna, but it’s not…. It’s a delicious bojo cake with pineapple!

Having the pineapple chunks in there really are a nice addition. The cake will be soft and moist, the texture won’t be like a regular cake, but it’s super tasty. But maybe I’m biased…

I hope you’ll love this cake as much as I do!

Check out more delicious Surinamese Recipes.

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Bojo with Pineapple

Surinamese Bojo Cake with Pineapple is a cassava-coconut cake with pineapple chunks. This traditional Surinamese cake is served often at parties.

Votes: 10
Rating: 4.6
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Type	Cakes & Pies, Gluten-free

Cuisine

Surinamese Recipes

Prep Time

10 minutes

Cook Time

1-2 hours

Servings

pieces

Ingredients

• 5 cups grated cassava 1 kg
• 1/2 cup grated coconut (unsweetened) 50 g
• 1 cup granulated sugar 200 g
• 2/3 cup rum soaked raisins 100 g - alternatively soak the raisins in water
• 1 1/3 cup pineapple chunks 490 g - drained
• 1 3/4 cup coconut milk 800 ml
• 1/2 cup pineapple juice 100 ml - leftover juice from can or fresh pineapple
• 1/4 cup rum 40 ml optional
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon almond essence
• 1 teaspoon cinnamon
• 1/4 cup melted butter 50 g
• 3 eggs

Type Cakes & Pies, Gluten-free Cuisine Surinamese Recipes Prep Time 10 minutes Cook Time 1-2 hours Servings pieces Ingredients 5 cups grated cassava 1 kg 1/2 cup grated coconut (unsweetened) 50 g 1 cup granulated sugar 200 g 2/3 cup rum soaked raisins 100 g - alternatively soak the raisins in water 1 1/3 cup pineapple chunks 490 g - drained 1 3/4 cup coconut milk 800 ml 1/2 cup pineapple juice 100 ml - leftover juice from can or fresh pineapple 1/4 cup rum 40 ml optional 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon almond essence 1 teaspoon cinnamon 1/4 cup melted butter 50 g 3 eggs

Votes: 10 Rating: 4.6 You: Rate this recipe!

Instructions

1. Preheat the oven to 175 °C / 350 °F. Grease a 30cm x 20cm / 12 inch x 8 inch baking tray.
2. Add all the ingredients into a large bowl and, using a hand held mixer, mix until combined.
3. Pour the mixture into the baking tray and bake for roughly an hour and a half to 2 hours until the cake is golden brown and firm at the top. When you put a skewer it shouldn't come out sticky but clean.
4. When the cake is done, take it out of the oven and leave to cool in the baking tray. Once cooled cut into squares and serve.

Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

• I buy frozen grated cassava at the international supermarket but you can also grate fresh cassava. If you're using frozen cassava make sure to take the cassava out of the freezer a few hours in advance so it's fully thawed when you're going to use it.
• I always use fresh grated/shredded coconut which I also buy frozen at the international supermarket. Make sure the coconut is fully thawed before use. If you can't find fresh coconut you can substitute it with dry grated/shredded coconut.
• I always have raisins soaked in rum at home so I use those. But if you don't want that you can leave out the rum and soak them in water instead.
• You don't have to buy pineapple juice for this recipe. Just use the juice that's left after draining the pineapple chunks (either from a can or fresh). If you don't have enough juice you don't have to substitute it with anything else. It's okay to use less juice.
• Extra rum in this recipe is optional. You can just omit this if you don't want to add rum. You don't have to substitute it with anything.