Preheat over to 375 degrees. Lightly oil and dust with flour a 9- inch springform pan and line the bottom with parchment paper. In a larger bowl, whisk together the flour, almond meal, baking powder, sugar and salt. In a separate bowl, combine the oil, eggs, coconut milk, lemon juice and zest, and the almond extract. Whisk the wet ingredients thoroughly. Add the wet ingredients to the dry ingredients and whisk until well combined. Do not over mix. Pour the batter into the prepared pan. Arrange the plum halves, cut side up and on top of the batter. For the toppings. Use a small bowl and combine the almonds, coconut oil and sugar. Evenly disperse the topping over the cake. Bake until the topping is golden brown and cake tester/ toothpick inserted into center of the cake comes out clean, about 45 minutes depending on your oven. Transfer to wire rack and let cool for 20 minutes.