Chocolate-Pecan Cake

Directions

1. 1
   Preheat the oven to 375.
2. 2
   Butter an 8-inch round cake pan.
3. 3
   In a medium bowl, whisk the flour with the baking powder and salt.
4. 4
   Stir in 1/3 cup of the sugar, the pecans and the chocolate chips.
5. 5
   In another bowl, beat the egg with the coconut milk and the 3 tablespoons of melted butter.
6. 6
   Whisk in the dry ingredients until combined.
7. 7
   Pour the batter into the prepared cake pan and bake for about 22 minutes, or until the cake is springy to the touch.
8. 8
   Let the cake cool on a wire rack for 5 minutes before inverting and cutting it into wedges.
9. 9
   Meanwhile, in a small saucepan, combine the remaining 1/3 cup of sugar with 2 tablespoons of water and cook over moderately high heat, stirring with a wooden spoon until the sugar is dissolved.
10. 10
    Wash down the sides of the pan with a moistened pastry brush.
11. 11
    Cook the sugar until it becomes a medium-amber, about 4 minutes.
12. 12
    Off the heat, carefully stir in the remaining 1 tablespoon of butter and the heavy cream.
13. 13
    Drizzle the caramel sauce over the cake wedges and serve.