Directions

Coconut Milk Dulce de Leche

1. Bring the coconut milk, sugar, and salt to a boil over medium heat in a medium saucepan. 

2. Remove from heat and stir in the baking soda, as it will foam. Once stirred in, return to stove over low heat and let simmer. Simmer until the coconut milk has caramelized into a rich brown color and is very thick, coming off a spoon in sheets. This will take about an hour to an hour and a half. 

3. Once it is finished, stir in the vanilla extract. 

4. Let cool until ready to pour over cake.

Rum Syrup

1. Bring water and sugar to a boil in a small saucepan and then let simmer until sugar dissolves. 

2. Add rum and continue to simmer until the alcohol scent has dissipated and a syrup has formed. It should drip slowly off a spoon, but it will thicken more as it cools.

3. Set aside.

Spiced Banana Cake

1. Preheat the oven to 350. Prepare cake pan by greasing and lining with parchment. Set aside.

2. Mash the banana in a large bowl, then add the rest of the wet ingredients, from coconut milk through vanilla extract. Set aside.

3. Combine all dry ingredients in a medium bowl, whisking so that the spices are well distributed throughout the flour. 

4. Pour the dry ingredients into the wet, and whisk until well combined—some lumps will remain. 

5. Pour the batter into the prepared cake pan and bake for 20 to 30 minutes, depending on the cake size and your oven, or until a toothpick inserted into the center comes out clean.

Cake Assembly

1. To assemble the cake, brush both sides of the cooled cake generously with rum syrup and let it soak through, then pour over the dulce de leche. Garnish perhaps with coconut flakes. Serve.