Preheat the oven to 350°F. Place the butter in a small bowl and melt in the microwave. Set aside.
In a large bowl, mix the sugar and yogurt. Add the semolina, baking powder, milk and mix. Then mix in the melted butter and let the mixture stand for 15 minutes so that the butter is absorbed.
Put the mixture in a 9-inch, lightly greased baking dish. Arrange the almonds on top of the cake evenly to decorate.
Bake for approximately 40-45 minutes, until the top is golden.
While the cake is baking, prepare the cinnamon syrup. In a saucepan, mix the sugar, water, and cinnamon stick. Bring to a boil over medium heat, stirring until the sugar dissolves.
Lower the heat and let simmer for a few minutes until the syrup thickens. Remove from heat and add lemon juice. Let cool completely, and then remove the cinnamon stick.
As soon as the basbousa is removed from the oven, pour the cold syrup over the hot cake. Allow to cool completely, the syrup should be absorbed into the cake. For best results, let stand for 1 hour before serving.
When ready to serve, slice so each piece has at least one almond. If desired, sprinkle with grated coconut.