Crumble topped lemon coconut cake!

This is a variation that I have invented to the yoghurt cake…I must say the experiment really worked!

Ingredients:  Mix 1 tub lemon yoghurt with 1.5 tubs sugar and 3 eggs, mix well.  Add 2 tubs plain flour sieved, 1 tbs bicarbonate of soda, 2 tsps baking powder, zest of half a lemon.  Mix well.  Add one tub coconut; continue mixing and add one tub oil.  In the meantime, prepare the crumble:  blitz in processor 50g margerine, 100g flour, 50g coconut, 50g sugar, zest of half a lemon.  Line a dish with baking paper, pour batter, top with crumble mixture.  Cook in a preheated oven (170 fan electric) for about 45 minutes.  If you have any of the crumble mixture left over, just add a beaten egg, some more flour to form a stiff dough;  form into balls, dip into coconut, and bake as above!