Upside down Feijoa

Tonight I am at a friend's home and we made some cake for our many allergies.

Ingredients
150 grams of coconut oil
3/6 cup agave nectar/ rice malt syrup/ honey (as 1/3 cup and 1/6 cup)
25 large feijoas, sliced
1 egg or 1 organ egg replacer egg
Juice of 1 lemon or half an orange (lime may also work - but we didn't try it).
1/2 cup pure maple syrup (for IQS diet may try rice malt syrup)
1 1/2 cups gluten free self-raising flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup coconut milk

Method

Melt 100 grams of the coconut oil with 1/3 cup agave nectar on a low heat whisking constantly to make a toffee base.
Pour into a medium sized cake tin (we used a spring form)
Place sliced feijoa over the toffee covering the whole base of the cake tin.
Mix the rest of the oil and agave til fluffy
Add the egg replacer/egg, lemon juice (or other citrus) and maple syrup and mix again.
In a separate bowl mix the flour and spices.
Add 1/3 of the flour and spice mix and 1/2 of the coconut milk, mix in well.
Add the second 1/3 of flour and spice mix with the second 1/2 of milk and mix.
Finally add the last of the flour and mix.
Pour over the feijoas.
Put in the oven for approximately 30-40 minutes at 170 C.

Can be served with a yoghurt of choice.