Bojo Coconut and Cassava Cake Recipe

Instructions

1. Step 1

   Soak the raisins in the rum (overnight if possible).

2. Step 2

   Preheat the oven to 325 degrees.

3. Step 3

   Butter a 9-inch round cake pan, or 9-inch square brownie pan, and line bottom of the pan with wax paper or parchment.

4. Step 4

   Finely grate the manioc root (easily done in a food processor). Stir the coconut and grated cassava together with the cinnamon and sugar in a large bowl.

5. Step 5

   In a small bowl, whisk together the eggs, coconut milk, vanilla, almond extract, and salt.

6. Step 6

   Stir the liquid ingredients into the coconut mixture. Stir in the melted butter. Stir in the raisins and the rum.

7. Step 7

   Pour the batter into the prepared pan (or graham cracker crust if using).

8. Step 8

   Bake for 1 hour, until golden brown on top.

9. Step 9

   Run a knife around the edge of the pan while the cake is still warm, then let cool in the pan.

10. Step 10

    Cut into small squares or slices and serve. This cake is delicious warm or cold, with a dollop of whipped cream.