Classic Vintage recipe for Velvet Crumb Cake

Velvet Crumb Coffee Cake
Recipe from The Bisquick cookbook 1964
Cake
1 1/3 cups of Bisquick
3/4 cup granulated sugar
3/4 cup milk or water
3 tablespoons shortening or vegetable oil
1 teaspoon vanilla
1 egg
Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, Mix Bisquick and sugar. Add butter, egg, ¼ cup of the milk. Beat 1 minute at medium speed with an electric mixer or vigorously by hand. Stir gradually the remaining milk, and vanilla. Beat ½ minute more. Pour into prepared pan Bake 35 to 40 minutes. Serve with broiled topping or other topping as desired.
Coconut Topping
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons of butter, softened
2 tablespoons milk
In small bowl, mix Coconut Topping ingredients. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat 2 to 4 minutes or until golden brown.