This is my all-time favorite coffee cake recipe! Very moist and rich.

Cake
1	18-1/4 oz. box	yellow cake mix
1	11 oz can	condensed cheddar cheese soup
1/2	cup	water
2	large	eggs
1	T	fresh grated lemon rind
1	cup	shredded coconut
1	cup	crushed pineapple, drained
1/2	cup	finely chopped pecans

• Mix first 5 ingredients together (in large mixing bowl with electric mixer) until well blended.
• Fold in coconut, pineapple, and pecans.
• Spread evenly in 9X13 inch greased and floured cake pan.

Topping
3	T	butter, softened (or margarine..however NOT lite margarine)
1/2	cup	flour
1/4	cup	packed brown sugar
1/2	cup	shredded coconut

• Mix all topping ingredients until crumbly.
• Sprinkle on top of cake batter.
• Bake 50 minutes in 350 degree oven.
• Serve warm or cool.