1/2 cup light brown sugar
1/2 cup unsweetened flaked coconut
1/3 cup all-purpose flour
1/3 cup solid refined coconut oil, plus more for the pan
For the Cake
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup sugar
1/2 cup refined coconut oil
2 large eggs
1/2 cup milk or canned light coconut milk
1 teaspoon pure vanilla extract
To make the crumb topping, stir together sugar, coconut and flour in a medium bowl. With fingers or a pastry blender, work in coconut oil until mixture resembles coarse crumbs. Set aside.
For the cake, whisk together flour, baking powder, cardamom, cinnamon and salt in a large bowl. In a separate large bowl, with an electric mixer on medium-high speed, beat sugar and coconut oil until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition and scraping down sides of bowl. Add flour mixture, alternating with milk, beginning and ending with flour mixture, just until combined. Stir in vanilla.
Spoon batter into prepared pan and smooth the top. Sprinkle evenly with crumb topping. Bake about 40 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool completely before serving.