Preheat the oven to 350 °F (175 °C) and place a piece of parchment paper over a 8" round cake pan (dark and glass pans aren't recommended). Do not line just the bottom of the pan! Place a full piece of paper over the pan so that the entire thing is lined.

Prepare the topping. Mix together melted coconut oil, sugar, honey, milk and salt. Once combined, add in the sliced almonds. Set aside.

Prepare the cake. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, stir together the melted coconut oil, sugar, orange juice, vanilla, almond extract and eggs. Add the dry cake mixture to the wet and stir just until combined.

Pour into the prepared pan, top with the almond honey mixture and bake for 28-33 minutes or until a toothpick inserted in the middle comes out clean.

Let the cake cool for 5 minutes in the pan and then invert onto a wire rack to cool completely.

Prepare the pudding. In a medium saucepan, whisk together all pudding ingredients, except for the vanilla. Turn the heat on medium and cook, stirring frequently, until thickened – about 8-11 minutes. After about 5 minutes, start to stir constantly. It will go from thin and watery to thick in a matter of seconds. Do not let the pudding boil! It's okay if it boils for a few seconds, but not more. Stir in the vanilla. It will be quite a bit thicker than regular pudding and will thicken even more as it cools. Set aside to cool while the cake continues to cool. If you want to prevent a film from forming, cover with a piece of plastic wrap. I skip that step and just give it a good stir after it's cooled. There will still be some lumps, but you don't notice them in the finished cake.

Assemble the cake. Once the cake has cooled, slice it in half horizontally using a sharp serrated knife. Put the bottom half on the serving plate and top with the pudding. Place the sliced cake pieces on top of the pudding. Serve immediately. This cake gets quite dense once refrigerated so I recommend not assembling it in advance. You can prepare the pudding the day before serving, but then assemble the cake right before serving.