Ingredients

• 4 cups semolina
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 2 1/2 cups superfine sugar
• 1/4 cup coconut oil
• 8 tablespoons unsalted butter, softened, plus more for greasing
• 4 eggs
• 1 (13 1/2 ounce) can coconut milk
• 1/4 cup cream of coconut
• 1 1/2 teaspoons rose water
• 1 cup unsweetened dried shredded coconut

Instructions

1. Line a 8-by-8–inch square cake pan with parchment paper; grease with butter, then set aside.

2. Whisk flour, baking powder, and salt in a bowl; in a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined; add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine. Add remaining dry ingredients and mix well; fold in shredded coconut, then pour batter evenly into prepared pan. Cover with plastic wrap, then refrigerate overnight.

3. The next day, heat oven to 350°. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes. Cool cake completely before cutting and serving.