In a saucepan over low heat, add ¼ cup of rum and the coconut sugar. Stir occasionally for about 5 minutes, until the sauce begins to bubble.

Add the remaining ¾ cup of rum, butter and vanilla extract to the pan. Raise the heat to medium and cook for 10 minutes, stirring frequently.

Turn off the heat and allow the sauce to cool on the stove.

Preheat the oven to 325º F.

Grease bundt pan well and set aside (I used a 10 inch bundt pan).

In a stand mixer, add the almond flour, coconut flour, baking soda and salt and mix until well combined.

Add the eggs, maple syrup and the completely cooled caramel sauce to the stand mixer and mix well.

Spoon the batter into the well greased bundt pan.

Bake at 325º F for 45 minutes or until a toothpick comes out clean.

Let the cake cool undisturbed for 45 minutes to 1 hour in the bundt pan on a cooling rack.

Once cool, invert the cake onto a plate or cake stand.

Frost the cake with the rum glaze (directions below).

If the coconut butter is hard, you may need to submerge the jar in hot water first. Stir thoroughly before using.

Combine all of the ingredients in a small saucepan on low heat and mix until well combined.

Spoon the thick glaze on top of the cooled bundt cake.