Golden Semolina Coconut Cake

1. Preheat Oven

Preheat your oven to 350°F and position the oven rack in the top third of the oven. Lightly grease an 8-inch cake pan or a cast-iron skillet.

2. Toast Semolina

Toast the semolina flour in a cast-iron or heavy skillet over medium heat. Stir continuously with a wooden spoon until it turns golden brown.

3. Mix Ingredients

Transfer the toasted semolina to a bowl and mix in the brown sugar and salt. Slowly stir in the coconut milk and warm water until smooth. Add the lightly beaten eggs and mix well. Let the mixture rest for 20 to 30 minutes.

4. Cook Mixture

Heat the peanut oil in a heavy skillet or wok over medium heat. Pour in the semolina mixture and cook, stirring constantly, for about 20 minutes until it thickens. Stir in the golden raisins if using.

5. Prepare for Baking

Transfer the thickened mixture to the prepared pan, smoothing the top with a spatula. Drizzle the melted butter evenly over the surface and sprinkle with sliced almonds if using.

6. Bake Cake

Bake the cake in the preheated oven for 20 minutes. If a nicely browned top is desired, broil for an additional 1-2 minutes, keeping a close eye to avoid burning.

7. Cool and Serve

Allow the cake to stand and firm up for at least 1 hour before serving. Serve directly from the pan or turn out onto a plate.