Ingredients
Directions
- 1
Preheat your oven to 350°. Grease 2 8in pans and line with parchment.
- 2
In a bowl, mix together all ingredients until smooth, pour into the pans and bake for 25 minutes until toothpick comes out clean.
- 3
In a saucepan, melt together the coconut syrup, vanilla, salt, and coconut butter. After it comes together, slowly whisk in the coconut milk until it reaches a spreadable consistency. Set aside.
- 4
In a saucepan over med-low heat, whisk all ingredients together. Let it come to a simmer, then cook for 25 minutes (stirring frequently) until thick and golden brown.
- 5
To assemble. Spread the buttercream over the first layer of cake, then pour the caramel overtop. Place the second cake on top and repeat with remaining buttercream and caramel. Sprinkle with flaky salt and enjoy.
