Combine sugar and water in a saucepan till sugar is completely wet. Let the sugar cook undisturbed over medium heat till it changes its color to amber. Swirl to ensure it cooks evenly.

Remove the pan from heat, pour warm heavy cream and mix vigorously with a whisk. Add salt and butter, whisk till butter melts.

Return the pan to medium heat and simmer for 5 minutes.

In a bowl take coconut milk, sugar and mix with electric hand mixer till sugar dissolves.

Add egg yolks one at a time and beat until all are nicely mixed. Now add butter and pinch of salt and continue mixing

Add all-purpose flour a little at a time and beat till it gets mixed well, ensure there are no lumps.

Divide the batter in equal half. In one half add nutmeg powder, cardamom powder and nuts, mix well with a spatula. In other half added half of the caramel sauce and mix well.

Preheat the oven at 350-degree F. Grease a cake pan with butter.

Pour the white batter in pan, spread evenly and bake for 15 minutes

Take out from oven, brush some butter and pour the caramelized batter for the next layer and bake for 25 minutes. Insert a toothpick to check if it comes out clean.

Remove from the oven. Slice and serve!!