Ingredients

• 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)

Instructions

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