• Preheat oven to 180C/375F degrees
• Grease an 8 inch spring form cake tin. Line the bottom with parchment paper

PREPARE TOPPING

• Thinly slice the star fruit to about 1 cm in width
• In a small bowl, melt the butter in the microwave for 30 seconds and add the allulose and lime juice.
• Dip the sliced star fruit slices into the melted butter mixture.
• Place the star fruit slices on the bottom of the cake pan.

MAKE THE CAKE

• In a large bowl, beat the allulose and butter together until light and fluffy.
• Add the vanilla extract and eggs, one at a time and whisk well.
• Add the coconut flour, salt and baking powder and continue to whisk.
• Gradually add the coconut milk until you have a smooth batter.
• Pour the cake batter into the star fruit lined baking pan.
• Bake for 30 -35 minutes until the cake is firm and golden. Check that it is cooked through with a toothpick.
• Remove from the oven and let cool in the tin for at least 10 minutes.
• Run a spatula around the outside edges of the cake to loosen it.
• Place a plate over the cake tin and carefully turn it upside down.
• Allow the cake to sit on the plate and remove the cake tin.
• Cool the cake at room temperature before serving.