Bojo yuca coconut cake

Bojo yuca coconut cake

Bojo yuca coconut cake

This recipe,  Bojo yuca coconut cake is a gluten free spongy cake. Bojo cake comes from the Surinamese soulfood kitchen and is a must have on birthday parties. Not because it is gluten free! This cake has alot of coconut cream flavor and it is spongy! This recipe contains fine grated yuca with grated coconut, coconut cream and milk. For this recipe you don’t need a mixer at all! This recipe comes from my father’s family and back in the days, they had no eletric mixers. You need a large bowl and a wooden spoon or spatula!

 

Bojo yuca coconut cake

Surinamese Bojo cake ingredients

 

Bojo cake ingredients

Before I start collecting my ingredients, I am pre heating my oven on 340 F/ 170C. Before this, I am moving my oven rack to the lowest section. When I am baking Bojo yuca coconut cake, I can see the process of baking thru my door window without opening it! Also I am going to use for this recipe a baking pan ( size 8 inch by 12 inch). I brush the sides and bottom with butter and put parchment paper at the bottom. When this is all ready, then I can measure my ingredients. For this recipe I need: Frozen grated yuca, Fine grated coconut, and sugar from the sugarcane. For more flavor, I need: vanilla, Almond extract, cinnamon and raisins. To make this cake more spongy, for this I am using condensed milk, coconut milk and cream.

 

Bojo yuca coconut cake

Defrost fine grated yuca on room temperature.

 

Preparing the old fashion way!

For Bojo yuca coconut cake I am using a large bowl and a wooden spoon or spatula. Before I start, my grated yuca is already on room temperature. For this recipe, I am buying 1 kgs bag of grated yuca at the tropical or Asian grocery store. These stores sell products for the Caribbean, South America and Asian kitchen. Grated yuca is one of their products. This saves you doing the hard work. The first part is to combine granulated sugar with both  extracts. When this becomes smooth, then I will add the liquid part to the batch.

 

Mix bojo cake ingredients

Mix Bojo cake ingredients manually

 

Bojo is almost ready for the oven !

The last part is to add liquid butter to the batch. This makes Bojo yuca coconut cake more spongy. I am mixing this as well with a large spoon or spatula until my Bojo batter is smooth again. Now I can start with the next part, that is making my baking pan ready for the oven! I am using 25% of my bojo batter to cover the bottom of my baking pan. I am have about 125 grams of  soaked  raisins ready. You can find this recipe in our recipe index. I am putting these raisins on top of my first part of bojo batter. Then I am using the other 75% of my bojo batter. With that, I can put my Bojo yuca coconut cake in the oven. Baking time is 90 minutes + 10 minutes with the oven door open. After 90 minutes, I am using a tooth pick to double check if my bojo cake is ready! The other 10 minutes is only extra, so my bojo cake can adjust to less oven heat.

 

Mix liquid butter use soaked raisins

Mix liquid butter until incorporated. Use soaked raisins on alcohol with raisins

 

After baking

When my bojo cake comes out of the oven, I let it rest for about 10 minutes. Then I take 1 tbsp of Non pareils sprinkles and put it on top of my Bojo cake. For this recipe, you can also use rainbow sprinkles. Bojo yuca coconut cake taste best when you make this cake one day in advance. This cake will taste better! When you have a question or comment about this recipe, please leave a comment in the comment box below. You can find my recipe with full instruction below. Enjoy baking Bojo yuca coconut cake.

 

Bojo yuca coconut bar

Bojo yuca coconut cake bars

 

see link Soaked raisins on alcohol.

 

 

Serves 12 to 15

Bojo yuca coconut cake

10 minPrep Time

1 hr, 40 Cook Time

1 hr, 50 Total Time

Save RecipeSave Recipe

Ingredients:

  • 1 kgs ( 2,2 lbs) grated frozen yuca
  • 300 grams sugar from the sugarcane
  • 200 grams grated coconut
  • 1 tsp vanilla extract
  • 1 tsp Almond extract
  • 1 tbsp cinnamon
  • 130 grams soaked raisins on Rum or cognac
  • 400 ml ( 1 can) condensed milk
  • 200 ml ( 1 medium sized can) coconut milk
  • 200 ml ( 1 medium sized can) coconut cream
  • 1 tbsp Non pareils colorful sprinkles or rainbow sprinkles
  • 150 grams liquid butter

Directions:

  1. Remove the oven tray out of the oven and place this at the lowest section. Pre heat your on 340F or 170C.
  2. Use a large bowl and make sure your grated yuca is defrosted. Use a spatula or large spoon to break up the grated yuca.
  3. add 300 grams sugar from the sugarcane to the batch with 1 tsp of vanilla extract and 1 tsp almond extract. Mix this well until incorporated.
  4. The next step is to add the liquid part to the batch. Add 400 ml (1 can) of condensed milk, 200 ml coconut milk and 200 ml coconut cream. Mix this as well with a big spoon or spatula until incorporated.
  5. Add 200 grams of grated coconut, soaked raisins and cinnamon. Mix this until incorporated.
  6. The last part is to add liquid butter to the batch. Make sure you remove all excessive foam first, than add the butter to the batch. Mix this until you have a smooth batter.
  7. Use a baking pan 8x12 inch or 20x30 cm.Brush the bottom and sides with butter and cover the bottom with parchment paper.
  8. Pour the Bojo batch into the baking pan and bake this cake for 90 minutes.
  9. When baking time is finished, use a tooth pic and check if the batter doesn't stick to the tooth pick. When this is ok, leave the bojo cake for another 10 minutes in the oven with the door open.
  10. When your bojo cake comes out of the oven. Let it rest for 10 minutes and sprinkle non pareils or rainbow sprinkles on top. Bojo cake needs time to cool off on room temperature. Best think to do is bake this cake one night in advance. This cake has better flavor next day.
  11. Cut your Bojo cake in squares like a bar. Your Bojo yuca coconut cake is ready!
Cuisine: Surinam | Recipe Type: Baking

Notes

Don't use an electric mixer! This mess up the structure of the cake. Please remember, this cake does not contain eggs or flour. When the cake has been cooled of to room temperature, cut this cake with a large knife like cookie bars. For this recipe you can use soaked raisins with Calvados, Cognac or dark rum. When you like without alcohol. Just follow soaked raisins recipe without adding alcohol.

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http://www.food-emporium.com/2017/06/27/bojo-yuca-coconut-cake/

 

 

 

 

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