Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.
Recipe information
Yield
12 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Butter an 8x8" baking dish. Toast semolina in a large dry skillet over medium-high heat, stirring, until darkened and nutty-smelling, about 2 minutes. Let cool.
Step 2
Whisk egg, coconut milk, half-and-half, sugar, salt, and 1 tablespoon butter in a large saucepan. Gradually whisk in semolina and bring mixture to a boil over medium-high heat, whisking, until mixture is very thick and pulls away from the sides of saucepan, about 4 minutes. Scrape batter into baking dish.
Step 3
Bake cake until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer dish to a wire rack. Brush cake with remaining 1 tablespoon butter; let cool slightly. Serve with coconut ice cream, topped with coconut flakes.
Step 4
Do ahead: Cake can be baked 1 day ahead; cover and chill.
