Fruit upside down cake

For the topping
1/4 teaspoon of cinnamon
1 teaspoon of vegan butter
1 teaspoon of date sugar
2 ripe pears, sliced or 6-8 fresh apricots, halved (or other fruit of your choice)

For the cake
1 1/2 cups of flour
1/2 cup of shredded coconut
1/4 cup of ground almonds
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon of cinnamon
1/4 cup of date sugar
1 cup soy milk
1/4 cup of coconut oil (melted)
2 teaspoons of vanilla essence

Turn on the oven to 350F. Grease a 9 inch cake tin with a removable base with the vegan butter. Sprinkle cinnamon and date sugar onto the base. Cover with the fruit, and set aside.
Mix together all the dry ingredients for the cake. Then add the rest of the wet ingredients. Mix together, pour over the fruit and smoothe out the top. Bake in the oven for 30-40 mins until a toothpick comes out clean. Leave to cool in the tin and then turn out onto a plate.