Preheat oven to 350 ℉. Grease a 10-inch bundt pan with oil spray.
In a large mixing bowl, whisk together all dry ingredients. Set aside.
In a high-speed blender, blend all wet ingredients together until smooth.
Pour the wet ingredients mixture into the dry ingredients. Mix them together with a rubber spatula until well combined. Pour half of the batter into the greased bundt pan.
Mix together all streusel ingredients. Spread the streusel mixture with a spoon evenly onto the coffee cake batter in the bundt pan. This will create the streusel layer of the cake. Pour the remaining half of the batter on top. Use a spatula to help spread the batter and cover the streusel layer. Dipping the spatula in water may help the spreading.
Bake 45 minutes until the cake is springy. Let the coffee cake cool in the pan for 5 minutes and then carefully flip it onto a wire cooling rack. Garnish with the coconut glaze and serve warm.