Strawberry Streusel Cake: Preheat your oven to 350 degrees F (180 degrees C).  Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan. Line the bottom of the pan with parchment paper.

Streusel Topping: In a bowl, mix together the graham cracker crumbs, sugar, and dried coconut. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter: In a large bowl whisk the flour with the sugar, baking powder, and salt. 

In another bowl whisk the egg and then stir in the vanilla extract, milk, and melted butter. Add the egg mixture to the flour mixture and stir until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula. 

Evenly arrange the strawberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly. Serve warm, at room temperature, or cold. Leftovers can be covered and stored in the refrigerator for two to three days.

Makes about 9 - 12 servings.

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