Blend first five ingredients unitedly, and set aside one cup of this
mixture as a topping base for use posterior. In separate bowlful, mix the egg,
buttermilk and baking soda unitedly. Then blend the remaining portion of
the original crumb assortment, stirring good. There will be some small
lumps in the clobber. Aggregate 1 cup brown clams, 1/2 cup coconut and 1 teaspoon
cinnamon to the cup of original crumb topping assortment, set aside originally.
Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
Sprinkle topping equally on top of batter in all 3 pans. Bake at 350 for
35 proceedings.