Preheat your oven to 350°F and grease an 8-inch square baking pan with butter. Toast the farina on a rimmed baking sheet for about 15 minutes until it becomes aromatic and takes on a light brown hue.

Whisk the sugar, salt, coconut milk, and water in a large pot over medium heat until the sugar dissolves completely. In a separate bowl, whisk the eggs thoroughly.

To prevent the eggs from scrambling, slowly drizzle half a cup of the hot coconut liquid into the eggs while whisking constantly. Once tempered, whisk the egg mixture back into the main pot and cook for one minute.

Gradually whisk the toasted farina into the liquid to prevent lumps from forming. Switch to a spatula and cook for 4 to 5 minutes, stirring constantly until the batter thickens and a thin film forms on the bottom of the pan.

Stir in the oil and pour the thick batter into your prepared pan. Smooth the top, sprinkle evenly with poppy seeds or almonds, and bake for 35 minutes until the cake is lightly set and bubbling at the edges.

Dot the top with butter and return the cake to the oven for 5 more minutes. Allow it to cool in the pan for at least 30 minutes before cutting into rectangles.