Bojo is a flourless cake made, traditionally, from grated coconut and cassava. Cassava is a starchy root plant also known as yucca. It's also, traditionally, made with rum-soaked rasins. I completely failed on multiple counts in bringing the ingredients for this dessert. I forgot the cassava in my freezer at home; so we used potatoes instead. And I intended to just use raisins - without the rum - but I left those at home, too. So, we did without raisins, too. It was dense and delicious...but is not your traditional Bojo.
- 1/2 pound new red potatoes, boiled, cooled, and grated
- 2 C grated coconut (we used dried)
- 1/3 C organic granulated sugar
- 2 eggs
- 1/4 C coconut milk
- 1 T organic pure vanilla extract
- 2 t organic almond extract
- 4 T butter, melted
- 1 t salt
Preheat the oven to 325 degrees F. Butter a 9-inch round cake pan and line bottom of pan with parchment paper.
In a small bowl, whisk together the eggs, coconut milk, vanilla, almond extract, and salt. Stir the wet ingredients into the coconut mixture. Pour in the melted butter. Pour the batter into the prepared pan.
Bake until golden brown on top, approximately one hour. While the cake is still warm, run a knife around the edge of the pan. Then let cool in the pan. Slice into wedges and serve.