- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar or brown sugar
- 2 persimmons, sliced into rounds about ⅛ inch thick
- ¾ cup solid coconut oil
- ⅔ cup coconut sugar or brown sugar
- 3 medium eggs, room temperature
- 1½ teaspoons vanilla extract
- Zest of 1 large or 2 small lemons
- 2 tablespoons lemon juice
- 1½ cups all-purpose gluten-free baking flour
- 2 teaspoons ground ginger
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Preheat oven to 350°. Put the 2 tablespoons of coconut oil in the bottom of a springform pan, then spread it around evenly. Next, sprinkle the 2 tablespoons of coconut sugar in an even layer on top of the coconut oil. Arrange the sliced persimmons on top of the sugar without overlapping the slices. Set the pan aside while you make the batter.
In the bowl of a stand mixer, cream together the solid coconut oil and the coconut sugar until it becomes lighter in color. Next, add 1 egg at a time, mixing well after each addition. Add the vanilla, lemon zest and lemon juice, then mix until everything is incorporated.
In a separate bowl, whisk together the flour, ginger, baking powder, baking soda and salt. With the stand mixer running on low, begin to slowly add the dry ingredients to the wet. Mix until you have a thick, smooth batter with no remaining clumps of flour. Carefully pour the batter into your prepared pan over the persimmons. Smooth out the top, then gently tap the pan on the counter a few times to help the batter settle and to remove any air bubbles.
Bake the cake for 30 to 35 minutes, or until the top springs back when touched and it begins to pull away from the sides. Cool the cake for at least 15–20 minutes before removing the outer ring of the pan and inverting the cake on a cooling rack to cool completely. This will help the caramelized sugar to release from the bottom of the pan as it hardens when cool. Serve with a bit of whipped cream or vanilla ice cream if you like.