Burmese Semolina Cake

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   ["Preheat oven to 425u00b0. 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."]

* Per serving · 4 servings · Values may vary.

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