Banana caramel cake

Steps

1. Place the sugar into a saucepan. Place hob over low heat. Allow the sugar to melt, stirring constantly.
2. When all of the sugar has melted and is golden, carefully add in the butter. Remove the pan from the heat and stir to combine.
3. Once combined add in the coconut cream. It will steam and bubble again so be very careful!
4. Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up. Set aside to cool.
5. Preheat the oven to 180ºC and line a cake tin with baking paper.
6. In a bowl, combine the milk with the apple cider vinegar and whisk until combined. Set aside for 10 minutes to curdle.
7. In a large bowl sift the sugar, flour, spices, baking powder and bicarbonate of soda. Mix to combine. Add the oil to the buttermilk and whisk to combine.
8. Add the wet ingredients into the dry ingredients along with the mashed banana and mix just to combine. Spoon into the lined tin and level out.
9. Place the cake into the middle of the over and bake for 25-30 minutes or until a skewer comes out clean.
10. Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Place in the fridge to chill.
11. Meanwhile add the butter to a saucepan. Melt, stirring occasionally. Continue cooking until the butter foam and turns golden brown.
12. Immediately pour into a heatproof bowl and allow to cool. Once cool chill in the fridge until solid but still soft.
13. Beat the butter until creamy and smooth. Once done gradually add the icing sugar, mixing on low then increasing the speed until fully incorporated.
14. Add in the cream and beat for a further 3-4 minutes until creamy.
15. Transfer the cooled caramel into a piping bag and snip off the tip.
16. Poke holes in the cake using the base / handle of a wooden spoon and pipe the caramel in the holes.
17. Spoon the buttercream on top of the chilled cake and spread out using a spatula.
18. Top with a light dusting of cinnamon.