Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
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In small bowl, mix Coconut Topping ingredients. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat 2 to 4 minutes or until golden brown.
While broiling the top of the coffee cake, keep a close eye as the coconut topping browns, so the topping doesn’t burn.
If you're chopping nuts in a food processor, use quick pulses to avoid an oily mess. Go ahead and chop more nuts than you need. Wrap and freeze the extra nuts to use later.
You can also bake this most-requested cake in a 9-inch square pan for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Heat oven to 375°F. Use 9-inch square pan. Use 1 1/3 cups Bisquick™ mix. Stir 1/3 cup all-purpose flour into Bisquick™ mix. Use 2/3 cup milk in cake. Bake about 25 minutes.
