First up, preheat that oven to 160˚ Celsius.
Pop your semolina in a large saucepan and stir fry until golden brown over a low to medium heat. This step will take around 5 to 10 minutes, so keep stirring until it's ready and be careful not to leave it unattended or it'll cook unevenly.
Once it's toasty, palm sugar, white sugar, coconut cream, milk, eggs, and salt and mix well. Add toasted semolina slowly.

Now, bring the mixture to a boil over a medium high heat and stir continuously. It'll start to thicken quickly. Once bubbles start rising through the mixture you can reduce that heat right down to low and continue to stir until the mixture thickens and starts to pull away easily from the side of the pan. This step will take around 8-10 minutes, so feel free to call in another pair of hands to help you if you get a little tired! Hey, why not bribe them with the promise of fresh cake at the end?

Once it's all clumping together nicely, transfer it into a pre-greased oven safe dish and smooth out the surface with an icing spatula or the back of a spoon.
Sprinkle with your poppy seeds, sesame seeds or desiccated coconut and pop in the oven. Bake for around 30-40 minutes until the top is golden-dark brown and the cake has set.
It's delicious soft served warm from the oven, but just as good at room temperature.