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.
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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.
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| Servings | Prep Time |
| 24pieces | 10minutes |
| Cook Time |
| 1-2hours |
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Ingredients
- 5cups grated cassava1 kg
- 1/2cup grated coconut (unsweetened)50 g
- 1cup granulated sugar200 g
- 2/3cup rum soaked raisins100 g – alternatively soak the raisins in water
- 1 1/3cup pineapple chunks490 g – drained
- 1 3/4cup coconut milk800 ml
- 1/2cup pineapple juice100 ml – leftover juice from can or fresh pineapple
- 1/4cup rum40 ml optional
- 1teaspoon vanilla extract
- 1/2teaspoon salt
- 1teaspoon almond essence
- 1teaspoon cinnamon
- 1/4cup melted butter50 g
- 3 eggs
Instructions
- Preheat the oven to 175 °C / 350 °F. Grease a 30cm x 20cm / 12 inch x 8 inch baking tray.
- Add all the ingredients into a large bowl and, using a hand held mixer, mix until combined.
- 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.
- 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.