Preheat oven to 350º F. Prepare Bundt pans and place on a cookie sheet.

Bring the coconut milk and loose leaves to a simmer. Remove from heat, add the Amarula and set aside to cool.

In a large bowl, sift together the flour, chai spice, baking powder and salt.

In a separate bowl, lightly whisk together the oil, eggs and vanilla bean paste. Add the brown sugar and continue to whisk until combined and free of any lumps. Add the coconut milk mixture by pouring through a sieve or strainer.

Add the flour mixture to the wet ingredients and stir with a whisk until combined.

Use an ice cream scoop to add even amounts of batter to the Bundt molds. Fill to about three quarters of the way.

Bake on cookie sheet for 30-35 minutes on the middle rack of the oven.

Remove from oven and allow to cool in pan on a on a wire rack for 10 minutes. Turn cakes out onto wire rack and allow to cool completely.

Chill a can of coconut milk overnight.

Remove from fridge and flip the can over, but do not shake.

Open can and scoop the solid contents into a metal bowl. (For best results, chill the mixing bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 -10 minutes before use). Add the Amarula.

Sift in the chai spice and add the sugar and stabilizer. Whisk until stiff peaks form.

Pair up the completely cooled cakes, using one for the base of the pumpkin and the other for the top.

Pipe the whipped coconut cream around the border of the bottom piece, pour some caramel in the centre and sprinkle with chocolate shavings.

Place the other half of the pumpkin on top and press lightly to secure.

Drizzle with additional caramel and chocolate and top with a colourful dragee.