Namurrah 2 cups Cream of Wheat, plain, dry 2 cups yogurt, plain 3 cups sugar, divided 2 tsp baking powder 2 tsp vanilla 1/2 cup almonds, slivered or sliced 1 cup coconut, shredded (optional) 1/2 cup water 1 tsp orange blossom water (optional) 1 Tbs lemon juice In large bowl, combine Cream of Wheat with yogurt, 2 cups of the 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° F until golden brown. While baking, heat 1 cup of the sugar and the water to boiling on stove. Allow to boil long enough to come to a thin syrup. Remove from heat. Stir in lemon juice and orange blosom water. While cake is still warm, pour syrup over top. Serve warm or cold. Delicious with hot tea. Serves 12. middle eastern recipe index christina m k al-sudairy buy the book!