Caramel apple spice cake

1. 1. Preheat oven to 350° and grease a 9 x 2 inch round cake pan with palm shortening and lightly coat with arrowroot or tapioca flour. Beat first 3 ingredients at medium speed with a mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.

2. 2. Whisk together flours and next 4 ingredients (coconut flour thru baking soda) in a medium bowl. Add flour mixture to sugar mixture alternately with coconut cream, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.

3. 3. Bake at 350° for 50 minutes, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).

4. 4. Meanwhile, prepare Apple Topping. Cut apples into 1/2-inch-thick wedges. Toss together apples, coconut sugar, and next 4 ingredients (arrowroot starch-salt). Melt 1 Tbsp. ghee in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).

5. 5. Make caramel sauce: combine coconut milk, sugar and vanilla in small sauce pan. Simmer over low heat, stirring frequently, until reduced into a caramel sauce. Pay attention and don't let it burn!

6. 6. Arrange sautéed apples over cooled cake, and drizzle with desired amount of caramel sauce; serve with remaining sauce.