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 half 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.