Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan with coconut oil and then cut a piece of parchment to fit the bottom of it and lay inside.
In a small saucepan over medium heat, combine the oil, honey, and lemon juice and bring to a simmer. Pour the syrup into the bottom of the springform pan.
Place a clementine slice in the center of the pan. Make rings of clementine slices around it, overlapping each slice by about half so the entire bottom of the pan is covered in clementines with no gaps.
Make the cake batter according to the recipe's instructions. Pour the batter into the pan and bake 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool for at least 15 minutes before removing from the pan.