While half the batter is baking, make the caramel sauce in a pan on the stove by melting the butter and mixing in the brown sugar and coconut milk creamer in a saucepan on medium heat for 5 minutes while whisking gently. Then slowly bring it to a boil, still stirring; once it comes to a boil, turn down to medium and continue stirring for another 2-3 minutes (be careful not to burn it). Turn down to low and add vanilla plus pinch of salt. Stir for another 1-2 minutes to thicken further (it won’t be really thick, but it should thicken).