This cassava coconut cake also known as bojo is another surinamese dish that loves to make an appearance on birthdays and other festivities. Its not one of the healthiest dishes, but remember its for special occasions and sometimes you just need to indulge!
This cake is so good that its always the first thing to disappear, growing up you literally needed to be early to claim a piece or you’d miss out on this delicious slice of heaven. Let me share this recipe with you so you too can enjoy a delicious slice of this tropical cake.
The main ingredient in this cake is grated cassava, here in the Netherlands you can easily find this frozen in at asian grocery stores or toko. The great thing about the cassava is that you do not need to use any flour, making this cake gluten free and giving it a delicious sticky texture. If you can’t get your hands on frozen grated cassava just grate it yourself. If you are using the frozen cassava remember to remove the cassava from the freezer a couple of hours before you’re planning to bake the cake.
Normally people use sprinkles to top the cake, but since I couldn’t find vegan sprinkles (the fact that some companies still use crushed bugs to colour their food is beyond me) I made some myself using coconut and natural food colourings.
- green – spirulina
- yellow – turmeric
- red – beet powder
I just took some grated coconut and mixed it with the colourful powders to create my own cruelty free and basically superfood sprinkles. Of course feel free to use other powders or methods to make your sprinkles.
Now all thats left to do is make your own! Trust me this is one of the easiest cakes you’ll ever bake. If you decide to make this cake let snap a pic and share it with me on instagram. I’d love too see how you recreated this all time favourite of mine.