• Preheat oven to 180°C (350°F).
• Prepare a 20-centimetre (8-inch) round cake pan by greasing the sides with coconut oil.
• Remove the tip of the kumquats by slicing off a little piece and throwing it away.
• Remove the seeds from the kumquats and cut them in half or thirds, depending on their size.

PREPARE THE UPSIDE-DOWN BITS

• Drizzle melted coconut oil into the base tin.
• Combine boiling water and sugar and stir gently, then drizzle over coconut oil.
• Place kumquat slices over the caramel mixture, packing them very tightly together.

CAKE BATTER

• In a large bowl use a spatula to cream coconut oil and sugar together until smooth. Add eggs and beat well.
• Combine orange juice, almond milk and vanilla in a jug.
• Combine dry ingredients in a separate bowl.
• Stir a third of the dry ingredients into the egg mixture followed by half the wet ingredients.
• Repeat then end with dry ingredients. Tip batter over kumquats and smooth top.
• Bake for approximately 25 minutes until the cake pulls away from the edges and a skewer inserted into the centre comes out clean.
• Cool in pan for 5 minutes, run a knife around the edge then shake gently to loosen fruit and tip onto serving plate. Set aside to cool completely.
• Toast almonds in the oven in a dry pan until just golden, tip into a plate.
• Repeat with coconut and combine with almonds.
• Sprinkle over the cake to serve