1. Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe). 2. In a large bowl, stir dry ingredients, the cream of wheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended. 3. Pour into prepared cake pan and sprinkle with almonds. 4. Bake about 30 minutes, or until golden brown. 5. While baking, heat 1 c sugar and 1/2 c water to boiling on stove and remove from heat after it boils for a minute or two--then stir in the lemon juice (and orange blossom water or essence). 6. When cake is still warm, pour syrup over top. 7. Serve warm or cold. ---------------------------------------------------------------------------
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