Categories: Desserts, Arabic 
      Yield: 12 servings 
  
      2 c  Cream of Wheat, plain, dry 
      2 c  Yogurt, low fat or non fat 
           -plain 
      2 c  Sugar 
      2 ts Baking powder 
      2 ts Vanilla 
    1/2 c  Almonds, slivered or sliced 
      1 c  Coconut, shredded (opt) 
      1 c  Sugar 
    1/2 c  Water 
      1 ts Orange Blossom Water (opt) 
      1 tb Lemon juice 
  
  In large bowl, combine dry cream of wheat with yogurt, 2 c sugar, 
  baking powder and vanilla.  If desired, add coconut.  Stir until 
  thoroughly blended.  Pour into greased or sprayed cake pan.  Sprinkle 
  with almonds. Bake at 425 until golden brown.  While baking, heat 1 c 
  sugar and 1/2 c water to boiling on stove.  Allow to boil long enough 
  to come to a thin syrup.  Remove from heat.  Stir in 1 lemon juice 
  and orange blosom water. When cake is still warm, pour syrup over 
  top.  Serve warm or cold. Delicious with hot tea. 
   
  Orange blossom water can be found in specialty stores.