Method

• 1.
  For the cake, pre-heat oven to 180°C. Line a 22-cm round cake tin with baking paper.
• 2.
  Remove the pits from the dates and pop them in a heatproof bowl with 1 cup boiling water and the bicarbonate of soda and stand for 5 minutes.
• 3.
  Combine the flour, baking powder and salt in a large mixing bowl.
• 4.
  Pulse the dates a few times (6 or 7 quick pulses) with a stick blender. Add the vanilla, sugar, oil and milk and stir to combine. (The oil won't completely combine – it doesn’t matter).

• 5.
  Stir the wet ingredients in to the flour until just combined.
• 6.
  Pour the cake batter in to the prepared tin and bake for 45–50 minutes or until a cake tester comes out clean. At around the 30-minute mark when the top of the cake is set, gently cover the cake with foil to slow the browning process.
• 7.
  Remove the cake from the oven and let it stand for 10 minutes before removing it from the tin. Allow it to cool completely.
• 8.
  For the salted caramel sauce, place the coconut milk and sugar in a heavy-bottomed saucepan. Bring to the boil over medium heat, stirring. Reduce the heat and simmer for 30 minutes, stirring frequently. When the sauce has thickened and is a lovely amber colour, stir in the butter, vanilla and sea salt. Remove from the heat and cool.
• 9.
  For the frosting, combine the icing sugar, softened butter and milk in the large bowl of a stand mixer and whip to combine. When the frosting is thick and fluffy, add 1/4 cup of the cooled sauce and whip again to combine. Add more icing sugar if needed to make a thick frosting.
• 10.
  To finish, slather the cooled cake with the salted caramel frosting and a sprinkling of flaked almonds. For added flair, swirl the remaining caramel sauce over the cake when serving.