• 1, 6-inch bundt cake pan + 2, 6-inch round cake pans or 1, 11-inch bundt cake pan.

  Preheat Oven to 350 degrees.

  Grease cake pan(s) with nonstick coconut oil.

Salted Brown Sugar Rum Cake:

• To toast the pecans, add them in a single layer to a cookie sheet and bake for 20 minutes or until lightly toasted. Remove from the oven and let cool.

  Add the whole grain cake flour, brown sugar, pudding mix, baking powder, sea salt, oat butter, and olive oil to a mixing bowl, and beat at medium speed until thoroughly combined.

  Add the oat milk, then add in the brown eggs and egg whites, one at a time. Beat until well combined.

  Stir in the rum and vanilla.

  Add a handful of the toasted pecans to the bottom of the pan(s). Pour the batter into the prepared pan(s).

  Bake for 35-45 minutes (depending on the size of pan(s) you use), or until a toothpick inserted into the middle comes out clean.

Browned Butter Rum Glaze:

• Add the butter to a medium saucepan set on medium heat. Melt the butter and allow to brown, whisking frequently, 5-10 minutes. It will begin to develop a nutty aroma. Remove from heat. 

  Pour into a small bowl and allow to cool in the refrigerator, about 1-2 hours.

  In a medium saucepan, combine all of the ingredients, except the vanilla extract. Bring to a boil then reduce to a simmer and cook for about 6 minutes, or until the glaze begins to thicken.

  Remove from the heat and stir in the vanilla extract.

White Chocolate Coconut Drip Icing:

• Place the white chocolate chips into a heat resistant bowl.

  In a saucepan over medium-high heat, add the coconut milk until it just starts to boil. Once boiling, remove it from the heat and pour it over the white chocolate. Let sit for a few seconds.

  Whisk it together until there are not any pieces of white chocolate left on your whisk. Stir in the coconut. Let cool until the ganache is room temperature if you plan on using it right away.

  If the ganache becomes too cool, microwaveit for 10 second increments, stirring each time until it is room temperature.

  To assemble, poke small holes all over the cake. Pour the browned butter glaze over the cake. It should be fully soaked.

  If you used a 6-inch bundt cake pan as well as two 6-inch cake pans, pour 1/3 of the glaze over the first cake layer, top with a handful of toasted pecans, add on the second cake layer, top with the remaining toasted pecans. Pour 1/3 of the glaze over that layer. Add the bundt cake on top. Soak with the remaining glaze.

  Pour the white chocolate drip over the top of the cake. Top with your favorite dainty flowers!