Preheat oven to 350°F.

Add all of the ingredients except for the plums to a stand mixer and combine until smooth.

Pour the thick batter into a 9-inch spring-form pan and add the plums on top.

Bake at 350°F for 40-45 minutes or until golden brown and a toothpick comes out mostly clean.

Garnish with powdered sugar and/or coconut whipped cream (see directions below).

Combine the arrowroot powder and coconut sugar together in a small bowl.

Use a sifter or a fine mesh strainer to sprinkle to powdered sugar over the cake.

Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.

Place the cream into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.

Place the whipped cream in the fridge until you’re ready to garnish the cake.