• Before starting: I highly recommend using gram measurements if possible, for more accurate results.

Caramel Sauce

• Melt the sugar. Add the sugar and water to a deep, light-bottomed saucepan. Heat it over medium heat, without stirring, until the sugar melts and starts to bubble. After a few minutes, the sugar will begin to clump and turn a golden brown color. At this point, stir from time to time to ensure it cooks evenly.
• Caramelize it. Continue heating until the sugar clumps completely melt and turn into a light, golden-brown caramel (this step can take up to 10 minutes). At this point, reduce the heat slightly and cook until it reaches a deep golden brown color. Be careful: you don’t want to burn the caramel, or it will become bitter.
• Add the butter. Once the caramel is golden brown, carefully add the diced butter and stir slowly until it is completely incorporated.
• Pour in the coconut milk. Slowly pour in the coconut milk while stirring with a wooden spoon or whisk. Next, add the vanilla extract and salt.
• Cook until combined. Cook for another 3-5 minutes or until everything is well combined. It’s possible that there will be hardened caramel bits – keep heating until they melt.
• Let it cool. Remove from the heat and transfer to a glass or ceramic bowl. Allow the caramel to cool for at least 2 hours at room temperature.

Cake Batter

• Preheat the oven to 350 °F (175°C) and lightly grease a 10-cup Bundt cake pan with butter. Set aside.
• Whisk the dry ingredients. Add the flour and baking powder to a large mixing bowl. Whisk until combined.
• Pour in the wet ingredients. Next, add the oil, plant-based milk, and the caramel sauce you made earlier.
• Mix. Using a wooden spoon, mix the batter until it is smooth and no clumps remain.
• Transfer to a pan. Pour the batter into the Bundt cake pan and smooth the top into an even layer using a spoon.
• Bake covered. Loosely cover the bundt cake with aluminum foil and bake in the preheated oven for about 45 minutes.
• Bake uncovered. Then, remove the foil and continue baking for an additional 35 minutes.
• Let it cool. Remove the pan from the oven and allow the cake to cool for at least 1 hour before flipping it onto a large plate. Then, let the cake cool for at least 2 hours before slicing. I suggest trying it the next day, as this allows the flavors to merge and the caramel flavor to develop even more.
• You can store this pound cake at room temperature for up to 5 days. Keep it covered or wrap it in plastic wrap to ensure it remains moist and doesn’t dry out.