CAKE:

2 c. cream of wheat
1 1/2 c. yogurt
1/2 tsp. baking soda
1 1/2 c. sugar
1 1/2 c. butter (3 sticks), soft or melted
1/2 c. coconut

SYRUP:

1 1/2 c. sugar
1/2 c. honey
1/2 c. water
1 tbsp. lemon juice

TOPPING:

Chopped walnuts or almonds

Mix together cake ingredients and let rest for 20-30 minutes. Bake in 9 x 13 inch pan at 350 degrees for 20 minutes or until cake is a golden color.

Bring syrup ingredients, except lemon juice, to a boil. Add lemon juice and boil for 10 minutes. Stir occasionally to prevent burning. Let syrup cool to room temperature. Add room temperature syrup to hot, direct from the oven cake. Sprinkle top with finely chopped nuts. Let rest for a few hours so cake absorbs the syrup.