Kiwifruit and walnut upside down cake

I used gold kiwifruit. The butter for the cake should be at room temperature.

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Topping

25 g	Butter, melted
2 Tbsp	Brown sugar
2 Tbsp	Walnuts, Finely chopped
2	Kiwifruit, firm, peeled and thinly sliced (Main)

Cake

125 g	Butter
¾ cup	Caster sugar
2	Eggs
1 ½ cups	Self raising flour
½ cup	Desiccated coconut
½ cup	Orange juice

Directions

1. Preheat the oven to 180°C. Lightly grease a 20cm square cake pan. Line the base with baking paper.
2. Pour the melted butter over the base. Sprinkle with the brown sugar and walnuts. Top with the kiwifruit.
3. Cream the butter and sugar until light and creamy. Add the eggs one at a time beating well after each addition. Add the flour, coconut and orange juice and mix until combined.
4. Spoon over the kiwifruit and smooth the top.
5. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Stand on a wire rack for 10 minutes before upturning onto a serving plate.
6. Great served warm or at room temperature with yoghurt or whipped cream.