Place the flour, cinnamon, sugar, coconut and anisseeds together in a bowl and stir through. Add egg, melted butter and milk and mix it through. Add the orange zest and stir with a spoon. (you can use a standmixer but I always find that the zest kind of sticks to the beaters.
Take a baking tin and cover with baking paper. Add the batter in. It’s a thin layer so spread well. I used a baking tin of 20 x 30 cm
Press the cherries in the top of your batter
Make the topping by mixing the ingredients (except the coconut) in a small bowl and mix with your hard until it is a ball. Divide in little pieces over your cherry batter. Sprinkle the coconut on as the last thing and put in the oven
Bake for about 25 minutes or until the top is golden and crispy. Check with a wooden skewer to see if it is cooked.