Streusel
1/4 cup flour
1/2 cup packed brown sugar
2 tablespoons cold butter, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans

Cake
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce German baking chocolate
1/2 cup boiling water
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup butter, softened
2 teaspoons vanilla extract
2 egg whites
1 cup low-fat buttermilk

Glaze
1 cup powdered sugar
1 tablespoon butter, melted
4 teaspoons fat-free milk

For Streusel: In food processor, combine flour, brown sugar and butter and pulse until mixture resembles coarse meal. Add coconut and pecans and pulse to combine. Don't overmix.

For Cake: Preheat oven to 325 degrees F. Coat 12-cup Bundt pan with cooking spray. Sprinkle with 1 tablespoon sugar; set aside.

In small bowl, combine cocoa, baking chocolate and boiling water. Stir until chocolate melts; set aside. In another bowl combine flour, baking powder, baking soda and salt; set aside. With mixer, beat 11/2 cups sugar and butter at medium speed until well-blended, about 5 minutes. Add vanilla extract and egg whites, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternating with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Pour half of batter into pan, top with streusel and spoon remaining batter over streusel. Bake for 1 hour, or until a tester comes out clean. Cool in pan on a rack for 10 minutes, remove from pan and cool completely.

For Glaze: Combine powdered sugar and butter in bowl. Add milk, and stir with whisk. Drizzle over cake.

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