Grease and dust with flour a 6-inch bundt pan for baking Tip - you can also use 2 x 6-inch round pans to make this a layer cake.
In a bowl combine flour with baking powder, baking soda, salt, and spices.
In the bowl of a stand mixer with the whisk attachment, whip eggs with sugar until light and foamy - ribbon stageTip - start by whipping the eggs first for a minute then gradually add the sugar. This will ensure you get a nice volume for your cake.
Next, gradually add the oil, followed by the coconut cream
Then add the pumpkin puree and vanilla extract.
Finally, add the flour mixture and mix until just combined Tip - never overmix a cake batter once you add flour to prevent the formation of gluten.
As the sugar starts melting shake the pan just enough to mix and prevent burning.Tip - you want to avoid sugar crystals so keep the shaking to just when necessary
When the sugar starts to caramelize - reduce heat and let it come slowly to a deep amber color.Tip - reducing the heat will prevent the sugar from burning.
Add the coconut cream being very careful as the caramel will rise and be very steamy. Let the bubbles settle
Then, add butter and stir slowly with a heatproof spatula
Remove from heat and add the pumpkin spice and vanilla extract
Let the caramel cool for a few hours until it is a thick pouring consistency. Tip - I highly recommend making the caramel a day in advance if you want to use it immediately on the cake.
Pour the caramel over the cooled cake making sure to cover the top completely. Serve any extra along with the cake.Tip - if the caramel is too thick, heat in the microwave for just 10 seconds at a time until it is a thick pouring consistency.
I sprinkled some desiccated coconut over the cake for garnish.
Use fine-grain sugars when preparing cake batters so it dissolves easily.
Make sure the pumpkin spice is fresh. Spices kept for too long loose flavor. I make a fresh batch of homemade pumpkin spice every year.
Use flavorless oil for cakes so it does not overpower the flavor in the cake.
Grease and line bundt pans wells. Nothing is worst than to have a delicious cake stuck in the bundt
Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake and you won't have a pretty thick coverage.
Serve any leftover glaze alongside the cake. People do love extra glaze.
Other pans suggestions
If you don’t want to make a layer cake like this. you can
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you