Instructions

• Preheat the oven to 350°F (175°C). Measure and melt the ½ cup coconut oil (or have the canola oil ready). Use a pastry brush or a folded paper towel to brush the bundt pan with some of the melted oil (use part of the ½ cup listed). Dust the greased pan with a light coating of cocoa powder (from the ¾ cup in the ingredients) and tap out the excess.
• In a stand mixer fitted with the paddle (or in a large mixing bowl with a hand mixer), combine 1 cup plain yogurt, 1 ½ cups sugar, ½ cup melted coconut oil, 2 large eggs, and 2 teaspoons pure vanilla extract. Beat on medium speed until the mixture is smooth and well combined, about 1–2 minutes.
• In a separate bowl, whisk together 1 ¾ cups white wheat unbleached flour, ¾ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt until evenly mixed.
• With the mixer on low speed, add the dry ingredients to the wet ingredients and mix briefly to start combining. As the mixer runs on low, slowly pour in 1 cup freshly brewed hot coffee. Mix just until the batter is homogeneous—do not overmix.
• Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
• Remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for 10–15 minutes, then invert the pan to release the cake and cool completely on the rack.
• To make the salted caramel, place ½ cup sugar in a medium saucepan over medium heat. Stir constantly with a high-heat-resistant rubber spatula or wooden spoon until the sugar melts and becomes a thick amber-colored liquid. Watch carefully to avoid burning.
• Once the sugar is fully melted, add 3 tablespoons butter. The mixture will bubble vigorously; stir continuously until the butter is fully incorporated, about 1–2 minutes.
• Slowly drizzle in ¼ cup half and half (or heavy cream), stirring constantly—the caramel will bubble up. Continue stirring and cook for 1 more minute to combine into a smooth sauce.
• Remove the saucepan from the heat and stir in ½ teaspoon sea salt. Let the caramel sit off the heat for 2–3 minutes to cool and thicken slightly (it should still be pourable).
• Drizzle the warm caramel over the completely cooled bundt cake. Let the caramel set slightly before slicing and serving.