Preheat oven to 350° F.
Spray a 9-inch springform pan with non-stick spray and line the bottom with a parchment paper round.
In a small bowl, whisk together the coconut oil, brown sugar, salt and vanilla. Spread evenly into prepared pan.
Place apples in circular, decorative fashion over the brown sugar mixture, pressing them into the brown sugar mixture.
In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and allspice. Set aside.
In a large mixing bowl, using the same whisk, whisk together the eggs and the sugar until fully combined. Whisk in the honey, oil, coffee, and vanilla.
Whisk dry ingredients into the wet ingredients just until fully combined. Do not overmix.
Slowly pour batter over the apples. (Pouring the batter too quickly may cause apples to float into the batter.) Bake for 55-60 minutes, until a toothpick pressed in the center comes out clean and the sides of the cake start to pull away from the pan.
Cool on a wire rack for 20 minutes. Use a metal spatula or knife to release the cake from the sides of the pan. Remove the side portion of the springform pan. Holding a serving dish over the cake, carefully invert the cake onto the serving dish. Remove the bottom of the pan and the parchment paper. Allow to cool completely before slicing.