Grease an 8-inch or a 9-inch square baking pan with baking spray or melted butter; set aside. Preheat oven to 350F degrees.

Combine ingredients for the streusel in a bowl and set aside. In the bowl of your mixer, sift flour, sugar, baking soda and baking powder; add sour cream, butter, eggs and vanilla extract. Blend at low speed then beat for 1 minute on medium speed.

Spread one third of the batter in the prepared pan; sprinkle half of the coconut mixture; repeat layer and top with remaining batter.

Bake for 45-50 minutes or until cake tester or toothpick inserted into center of the cake comes out clean. Cool cake and top with coffee glaze (recipe below) before serving.

Combine 1 1/2 sifted confectioners sugar (powdered/icing sugar) with 2 tablespoons cooled brewed coffee, mix well until smooth, pour over cooled coffee cake.

Enjoy!