Preheat the oven to 350°F. Coat a bundt pan well with non-stick baking spray, or butter and flour it.

Whisk together the flour, baking powder, baking soda, and salt; set aside.

In another bowl, whisk together the oil, applesauce, sugar, lemon juice, and vanilla extract.

Add the flour mixture and coconut milk alternately to the wet mixture, starting and ending with the flour. Scrape the bowl to fully incorporate the batter, then pour into the prepared pan.

Bake for ½ hour at 350°F, then lower the oven to 325°F and bake another 15 to 20 minutes, until a skewer inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the glaze, melt the butter in a saucepan over medium-low heat. Add the brown sugar and salt, and cook, stirring frequently, about 2 minutes. Add the corn syrup and vanilla, stirring constantly for 2 more minutes, then remove from heat.

Pour the hot glaze over the cooled cake.