Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup brown sugar (for caramel)
- 1/2 cup unsalted butter (for caramel)
- 1 cup coconut milk or almond milk (unsweetened)
- Sea salt (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture alternately with coconut milk until smooth.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- For the salted caramel sauce, melt butter and brown sugar in a saucepan over medium heat until bubbly. Stir in coconut milk and simmer for about five minutes; finish with sea salt.
- Once baked, let the cake cool slightly before flipping it onto a serving plate and drizzling with warm salted caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 34g
- Sodium: 285mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg