In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Stir in the coconut milk and oil. Transfer the cake mixture to the prepared tin.
Approx. 40 mins. in the lower half of an oven preheated to 180°C, then remove and allow to cool slightly, prick firmly all over with a wooden skewer.
Mix together the orange juice, lemon juice and icing sugar. Pour the drizzle over the cake, leave to stand for approx. 10 mins. Remove the cake from the tin, leave to cool on a rack.
Bring the orange juice and sugar to the boil in a pan. Add the orange slices, cover and simmer over a low heat for approx. 15 mins. until the orange peel is soft, leave to cool. Garnish the cake with the orange slices, coconut and almonds.