Preheat the oven to 150 °C. Grease the cake tin and line with baking paper.
Beat the eggs with the coconut blossom sugar, vanilla sugar and honey in a mixer for 5 minutes until pale and very fluffy. Meanwhile, melt the coconut oil in a saucepan until liquid (do not allow to get hot). While beating, very slowly pour the oil into the egg batter.
Sieve the buckwheat flour and baking powder on top, add the grated coconut and fold everything in as gently as you can. Pour the batter into the cake tin. Peel the kiwis, thinly slice them and place them on top of the batter. Bake the bread for about 60 minutes in the middle of the oven, until golden brown and cooked through.
Check for doneness with a skewer: insert it in the middle of the bread. If it comes out clean and dry, the kiwi bread is done. Allow to cool for around 20 minutes in its tin on a wire rack. Turn out of the tin and allow to cool completely.
To make the clotted cream, mix the crème fraîche, mascarpone and icing sugar. Serve the kiwi bread with the clotted cream.
