BURMESE SEMOLINA CAKE

Burmese Semolina Cake image

Yield 12 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, melted, cooled slightly, divided, plus more
1 1/4 cups semolina flour
1 large egg
1 14-ounce can coconut milk
1 1/2 cups half-and-half
1/3 cup sugar
1 teaspoon kosher salt
Coconut ice cream (for serving)
Toasted unsweetened coconut flakes (for serving)

Steps:

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.
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.
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.
Do ahead: Cake can be baked 1 day ahead; cover and chill.