Coconut Coffee Cake

For the cake:
1 cup pancake mix
1 cup all-purpose four
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup sugar
1 cup unsweetened, canned coconut milk
1/3 cup canola oil
2 tsp. vanilla
1 cup shredded coconut

1. Preheat the oven to 350 degrees and line an 8×8- or 9×9-inch square baking pan with non-stick aluminum foil.
2. In a large mixing bowl, sift together the pancake mix, flour, baking powder and salt and set aside.
3. In a second mixing bowl whisk together the egg, sugar, coconut milk, oil and vanilla until all are combined.
4. Using a wooden spoon, pour the wet ingredients into the dry and mix until everything is well blended.
5. Fold in the shredded coconut and pour the batter into the prepared baking pan.
6. Top with the coconut topping (recipe follows) and bake for 25 to 30 minutes or until the top is golden and a tester comes out clean when inserted in the middle.
7. Remove from the oven and allow it to cool slightly. Once the coffee cake has cooled a bit, gently peel off the aluminum foil and continue to cool the coffee cake on a cooling rack.

For the topping:
4 Tbsp. cold butter
1/2 cup sugar
1/2 cup flour
1 cup shredded coconut

1. Cut the cold butter into pieces.
2. Combine the sugar, flour and coconut and cut in the pieces of cold butter until the mixture resembles wet sand.
3. Sprinkle the topping over the coffee cake right before it goes into the oven to bake.