First, prepare the dates ahead of time. Heat the milk and Cointreau or orange juice until boiling, and add in the dates. Soak for 2-3 hours until soft and sticky.

When ready to bake, preheat oven to 350F. Butter and flour a bundt pan very well, or use baking spray with flour.

Grab the date mixture, and blend together with an immersion blender or food processor until smooth and creamy.

In a medium bowl, whisk together the vegan butter and brown sugar and mix until light and fluffy. Stir in the date cream.

Finally, add in the flour, baking soda, cinnamon, salt, orange zest. Mix until a batter forms, and finally stir in the pecan pieces.

Pour into prepared pan and bake in preheated oven for 60-75 minutes. If the top starts to get too browned, cover with foil and continue baking. Cake is ready when a toothpick inserted in the center comes out with just a few crumbs. Let cool slightly before turning out of pan onto a serving dish.

While the cake is baking, prepare the sauce. To make the caramel sauce, combine the coconut milk, sugars, and vanilla in a small nonstick pot.

Heat over medium until mixture comes to a boil, then lower to a simmer and cook, stirring occasionally, until mixture is reduced by about ⅔ and appears thick and caramel-y. This will take 30-45 minutes. Remember that it will thicken a little more as it cools.

When ready to serve, pour warm caramel sauce over the cake and enjoy!