Place cream cheese, butter and 1 cup Fusion sweet in mixing bowl. Using hand mixer, mix for 90 seconds til creamy. This is your frosting, half of which will later become your sauceting. Set aside

In second bowl add eggs, baking soda, xanthan gum, baking powder and salt. Mix on high til frothy-about one min.

Add baking blend and both flours, plus last cup of Fusion sweet-mix on medium until just combined.

Add 1 cup of coconut milk, plus extracts- mix just until blended.

Add half of “frosting” mixture from first bowl into second bowl, mix until just combined. Set other half aside

Let batter sit for 10 minutes.

Spray bundt pan well with cooking spray, scoop batter into pan, and level with spatula

Bake at 350 for 35-45 minutes.

While cake is baking, add 1/3 cup of coconut milk, to balance of “frosting” from step 5. Mix with spoon until consistency of toothpaste. This is now your “sauceting” Set aside

Once is cake done, Frost with Sauceting . For my cupcakes I use 1 tsp on each, then the balance went on the cake.

If you decide to bake entire recipe as one cake, you will need to increase your cooking time. I’d say 5-10 minute increments, checking for doneness each time