Coconut cake with brown sugar crumble

Australian Women's Weekly columnist Julie Goodwin demonstrates how to make a coconut cake with a brown sugar streusel crumble topping. The cake uses moist coconut flakes and coconut cream in the batter for extra moisture and flavour, topped with a crumble mixture of flour, coconut, brown sugar and melted butter. The dessert bakes for approximately 35 minutes at 170-180 degrees Celsius.See omnystudio.com/listener for privacy information.