Let's cook.
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan.
In a large bowl, combine the semolina, 0.5 cup granulated sugar, shredded coconut, yogurt, melted butter, and baking powder. Mix until just combined; do not overmix.
Pour the batter into the prepared baking pan and spread evenly. Score the top of the cake into 8 equal pieces (squares or diamonds) and place one whole blanched almond in the center of each piece.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup: In a small saucepan, combine 0.5 cup water and 0.75 cup granulated sugar. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until the sugar dissolves and the syrup slightly thickens. Remove from heat and stir in the orange blossom water.
Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot cake. The cake will absorb the syrup.
Let the cake cool completely in the pan, allowing it to fully absorb the syrup and set, for at least 1 hour before cutting and serving.
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