TROPICAL BANANA CRUMB CAKE

1 1/4 cups flour

1/3 cup sugar

1/3 cup dark brown sugar, packed

1/4 tsp. ground allspice

1/8 tsp. salt

1/4 cup margarine or butter, cut into small pieces

1/2 tsp. baking soda

3/4 tsp. baking powder

1/2 cup (1 medium) ripe banana, mashed

3 Tbsp. milk

1 egg

1/4 cup flaked, sweetened coconut

1 tsp. water

(1/2 cup reserved flour mixture)

Preheat oven to 350°.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, sugars, allspice, and salt in bowl; cut in margarine until mixture resembles coarse meal.  Reserve 1/2 cup flour mixture for topping: set aside.  

Combine remaining flour mixture, baking soda, baking powder, banana, milk and egg.  Beat at medium speed with a mixer until blended.  Spoon batter into a greased 8-inch round cake pan. 

Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork.  Sprinkle crumb mixture over batter.

Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.  Cool on wire rack.