This is a very different (magnificently different) cake featuring toasted semolina flour and coconut milk. “What?” you cry out. “Isn’t semolina flour used in pasta? How can you use it for a cake and what the heck do you think you’re doing toasting it?”
You can use semolina flour just like any regular white flour (bleached, unbleached or all-purpose). Toasting it deepens its flavor and its fine grain yields a tender cake. Give it a try and let me know what you think!
1¼ cups semolina flour
1 large egg
1 14-ounce can unsweetened coconut milk
1½ cups half-and-half
⅓ cup + 1 tablespoon sugar
1 teaspoon kosher salt
2 tablespoons unsalted butter (melted – divided)
Coconut ice cream (for serving)
Toasted unsweetened coconut flakes (for serving)
Preheat oven to 425 degrees. Spray a 9-inch square baking dish with cooking spray.
Toast flour in a large dry skillet over medium-high heat, stirring frequently, until darkened and nutty-smelling – about 2 minutes. Remove from heat to cool.
Whisk egg, coconut milk, half-and-half, sugar, salt, and 1 tablespoon of the butter in a large saucepan. Gradually whisk in semolina and bring mixture to a boil over medium-high heat until mixture is very thick and pulls away from the sides of saucepan – about 4 to 5 minutes. Scrape batter into baking dish.
Bake cake until golden brown about 45 to 50 minutes. Transfer dish to a wire rack to cool. Brush cake with remaining 1 tablespoon butter. Serve with coconut ice cream with a sprinkle of coconut flakes.