Grease a 9 x 13 casserole dish with tahini.

Make the Syrup:

Combine sugar and water in a small sauce pan and bring to a boil over high heat, stirring until the sugar is dissolved. Reduce heat and simmer on low for an additional 6-8 minutes, until the syrup is slightly thickened.

Stir in lemon juice and 2 teaspoons of orange blossom water. Set syrup aside to cool.

Make the cake:

Mix together semolina flour, 2 teaspoons orange blossom water, melted butter, sugar and salt. Add baking soda and yogurt, followed by the coconut flakes. Stir together until everything is combined well, but don't overmix.

Spread batter evenly in casserole dish and smooth the top with a spatula. Then score the batter into diagonal pieces. Place a blanched almond in each diamond.

Bake at 375 degree Fahrenheit for 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Pour the cooled syrup over the top of the hot cake. Then let the entire cake cool before re-cutting.