Banana Coconut Cake With Almond Struesel Crunch

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• Step 1

  Spray and flour a 13x9 cake pan and set aside.
  To make the cake, preheat oven to 350 degrees
  In a large bowl mix flour, baking soda, baking powder, salt, cinnamon.

• Step 2

  Add sugar, oil and eggs to flour mixture and mix well to combine.
  Next add banana and coconut and stir vigorously but do not beat.

• Step 3

  To make the streusel stir together ¼ cup of flour, ¼ cup of brown sugar and cinnamon. Using a pastry blender or knife, cut in the butter until it resembles coarse bread crumbs. I use my hands for this step because it is quicker. Next stir in almonds to the crumble mixture.

• Step 4

  Pour cake batter into prepared cake pan then sprinkle almond crumble evenly over the top.

• Step 5

  Place in preheated oven and bake for 40 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.

• Step 6

  While the cake cools make the Vanilla Icing by mixing milk, powdered sugar and vanilla in a small bowl until smooth. If the icing is too thick add more milk, just a little at a time. Drizzle over cake after it has cooled for 30 minutes.

  *Almond Struesel and Vanilla Icing adapted from Better Homes and Garden Baking Cookbook

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