Namurrah

• 2 cups cream of wheat cereal plain, dry
• 2 cups yogurt, plain
• 2 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/2 cup almonds slivered, sliced
• 1 cup coconut shredded
• 1 cup sugar
• 1/2 cup water
• 1 teaspoon orange blossom water
• 1 tablespoon lemon juice

1. In large bowl, combine dry cream of wheat with yogurt, 2 cups sugar, baking powder and vanilla.
2. If desired, add coconut.
3. Stir until thoroughly blended.
4. Pour into greased or sprayed cake pan.
5. Sprinkle with almonds.
6. Bake at 425 degrees F. until golden brown.
7. While baking, heat 1 cup sugar and 1/2 cup water to boiling on stove.
8. Allow to boil long enough to come to a thin syrup.
9. Remove from heat.
10. Stir in 1 lemon juice and orange blosom water.
11. When cake is still warm, pour syrup over top.
12. Serve warm or cold.
13. Delicious with hot tea.

cream of wheat cereal, yogurt, sugar, baking powder, vanilla, almonds slivered, coconut shredded, sugar, water, orange blossom water, lemon juice

Taken from recipeland.com/recipe/v/namurrah-34551 (may not work)