Coffee streusel cake

Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan.

Beat butter and sugar together. Add eggs, one at a time, beating well after each addition. Fold in sifted flours, sour cream and combined coffee and water. Spread mixture into cake pan.

TOPPING: Combine flour, sugar and cinnamon. Rub in butter using fingertips. Stir nuts and coconut through.

Lightly press streusel topping on top of cake. Bake 1 hour. Cool in pan for 5 minutes, then turn onto wire rack to cool completely. Serve dusted with icing sugar.