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Preheat oven to 350°F.
Begin by making the crumb topping. Combine the flour sugar, coconut, pecans and salt in a bowl. Using a cheese grater grate butter into the dry mix. Toss with a fork until butter and dry ingredients are evenly mixed. The crumble will appear to be dry, this method ensures an even middle ribbon of goodness and topping. Store the crumble in the refrigerator while preparing your batter.
For the cake batter sift flour, baking powder, baking soda and salt into a medium sized bowl and set aside. In a stand mixer, or by hand, whisk the softened butter until light and fluffy. Add the sugar slowly, followed by the eggs one at a time fully incorporating with each addition.
Add ⅓ of the sifted dry ingredients and ⅓ cup of the sour cream to the bowl of the stand mixer. Beat until they’re fully incorporated, then add the remaining sour cream and dry ingredients. Beat on high for about three minutes.
In a well-greased or parchment lined 9x9 baking dish add half of the batter followed by half of the crumble. Add the remaining batter and crumb topping. Bake for 45 min to an hour in a preheated. Check for doneness with a toothpick, which should come out clean. Cool on a wire rack for 30 minutes before serving.