1. В В Adjust an oven rack to the middle position and preheat the oven to 350°F.

Line an eight-inch square baking pan with a foil sling. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.

Grease the foil. 2. В В Combine almond meal and water in a medium bowl and let sit until most of the water is absorbed (about 10 minutes).

In another medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. 3. В В In a large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed until light and fluffy.

Beat in the egg and vanilla until combined (about 30 seconds).

Beat in the flour mixture, in two additions, until just incorporated (about 30 seconds).

Beat in the soaked almond meal until combined. Use a spatula to transfer the batter from the mixing bowl into the baking pan. 4. В В Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached (30 to 35 minutes), rotating the pan halfway through baking.

Let the cake cool slightly in the pan (about 10 minutes). 5. В В While the cake is cooling, adjust an oven rack to be about nine inches from the broiler element and heat the broiler.

In a medium bowl whisk the honey, melted coconut oil, and coconut milk together, then stir in the coconut and pecans.

Spread the mixture evenly over the warm cake and broil until the topping is bubbling and golden (3 to 5 minutes), checking often to ensure that the icing is not burning. 6. В В Let the cake cool slightly in the pan (about 30 minutes). If desired, remove the cake from the pan using the foil before serving.