Fold in the semolina, salt, baking powder, coconut, rose water, and coconut milk. Then mix for another 2 minutes with the mixer until all the ingredients are combined.
Pour the batter into the prepared pan. Seal the pan with cling film and refrigerate for at least 4 hours to overnight.
The cake batter will have set by this point. Bake the cake for 40 minutes in the center of the middle rack of an oven that is preheated to 350F.
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