Preheat oven to 350 degrees F. Spray bundt pan with avocado oil. (Optional: Sprinkle in shredded coconut.)

In large bowl, add dry ingredients – flour, salt, baking powder, spices, buttermilk powder and shredded coconut – and whisk to distribute evenly.

In separate large bowl, mix together avocado oil, eggs, coconut sugar, apple cider vinegar and vanilla. Mix in coconut milk and rum.

Using whisk, combine wet and dry ingredients.

Pour batter into pan and bake 40 minutes or until golden. (Note: Using toothpick, test cake for doneness by inserting in center. Cake is done when toothpick comes out clean.)

Let cake cool. If adding coconut-rum sauce, poke holes throughout for cake to absorb sauce.

In small saucepan on high heat, add condensed milk and coconut cream with salt.

Boil sauce until thick consistency. For thicker consistency, add 1-2 tsp. tapioca, arrowroot or cornstarch.

Set aside to cool.

Add rum to cooled sauce and whisk for smoothness. Pour over cake.