Preheat & Prepare the Pan:

• Preheat oven to 350°F (175°C).
• Grease a 10-cup bundt pan with butter and dust with flour.

Soak the Dates:

• Place chopped dates in a bowl and cover with hot water.
• Let soak for 10 minutes, then blend into a paste.

Brown the Butter:

• Melt butter in a saucepan over medium-high heat.
• Stir until it turns golden brown (about 5 minutes).
• Remove from heat and cool slightly.

Prepare the Cake Batter:

• In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
• In a large bowl, mix brown butter, granulated sugar, and brown sugar.
• Whisk in eggs, vanilla, date paste, and grated carrots.
• Fold in dry ingredients until just combined, then stir in pecans and coconut.

Bake the Cake:

• Pour batter into the prepared bundt pan.
• Bake for 45-55 minutes, until golden brown and a toothpick inserted comes out clean.

Make the Sticky Toffee Sauce:

• In a saucepan, combine butter, both sugars, heavy cream, and salt.
• Simmer over medium heat for 5 minutes until it turns caramel-colored.
• Remove from heat and stir in vanilla extract.

Soak & Serve:

• While the cake is still warm, poke holes in it and pour half of the toffee sauce over.
• Let soak for 15 minutes, then invert onto a plate.
• Serve warm with the remaining sauce.