Ingredients:

• 1 cup cream of wheat, uncooked
• 1 cup sugar
• 1 cup plain low-fat or fat-free yogourt
• 1 tsp baking powder
• 2 tbsp vanilla
• 1/2 cup coconut, shredded

For the topping:

• 1/2 cup honey
• 1/2 cup water
• 1 tbsp lemon juice
• 1/2 cup slivered almonds
• 1/2 tsp almond extract (optional)

Directions:

1. Butter or grease an 8'' loaf pan and preheat oven to 375F.
2. In a large bowl, stir the cream of wheat, sugar and baking powder until well combined, then add yogurt and vanilla and stir until thoroughly blended. Stir in coconut until just coated.
3. Pour into prepared cake pan and bake about 45 minutes, or until golden brown (oven times may vary).
4. While baking, heat the honey and water on the stovetop over medium heat. Remove from heat after it bubbles, then stir in the lemon juice, almond extract and almonds.
5. While cake is still warm, pour syrup over top.

Voila. Almond coconut delight!

Source: The Bacon Eating Jewish Vegetarian

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