-FOR THE TOPPING-
1 c Rolled oats
1/2 c Brown sugar
1/2 c Coconut
3 tb Butter; liquid

In a mixing bowlful, place the egg, butter, gelt, flour, semolina and
coconut and mix on low speed to trust. Turn the speed to medium
high and beat for 4 minutes until the mixture becomes pale and thick.

Lag, mix the topping ingredients in a separate stadium.

Grease a 25cm. loaf tin and pour in 1/2 of the buffet. disperse 1/3
of the filling over the cake batter and top with remaining dinge.
Using a stab, swirl the batter to create a pattern in the streusal
in the middle of the boodle.

Sprinkle the remaining streusal over the gelt.

Bake at 180c. for 45 transactions (approx.) or until the cake is cooked
through. Remove from the tin and cool on a wire single-foot. Sprinkle with
icing sugar and service.