Toasted-coconut Streusel Coffeecake

FOR THE CAKE BATTER
2 Sticks unsalted butter;
-softened (1 cup)
1 c Firmly packed light brown
-sugar
3 lg Eggs
1 tb Vanilla
3 c All-purpose flour
2 1/2 ts Double-acting baking powder
1 ts Baking soda
1 ts Salt
1 1/4 c Sour cream
2 c Sweetened flaked coconut;
-toasted lightly and
; cooled

Make the streusel:

In a bowl stir together the brown sugar, the flour, and the cinnamon, add
the butter, and blend the mixture until it resembles coarse meal. Stir in
the coconut and reserve the streusel.

Make the cake batter:

In a bowl with an electric mixer cream the butter, add the brown sugar, and
beat the mixture until it is light and fluffy. Add the eggs, 1 at a time,
beating well after each addition, and the vanilla and beat the mixture
until it is combined well. In another bowl whisk together the flour, the
baking powder, the baking soda, and the salt, add the flour mixture to the
butter mixture alternately with the sour cream, beginning and ending with
the flour mixture and beating the batter after each addition until it is
just combined, and stir in the coconut.

Spoon half the batter into a buttered and floured tube pan, measuring 10
inches across the top and about 4 inches deep, with a removable bottom,
spreading it evenly. Sprinkle half the reserved streusel over the batter
and spoon the remaining batter into the pan, spreading it carefully over
the streusel. Sprinkle the remaining streusel over the top and bake the
cake in the middle of a preheated 350F. oven for 1 to 1 1/4 hours, or until
the tester comes out clean. Let the cake cool in the pan on a rack for 10
minutes, remove the tube section from the pan, and run a thin knife under
the cake to release the bottom. Lift the cake off the tube section of the
pan with 2 long spatulas, let it cool completely on the rack, and transfer
it to a serving plate.