Preheat oven to 350 degrees. Grease an 8" by 8" pan with coconut oil, or spray with coconut oil cooking spray. Place a cut square of parchment paper in the bottom of the pan.

Place the butter in a small saucepan over medium-high heat. Stirring often, heat until the butter foams up and brown (but not black!) flecks appear. Remove from the heat and allow to cool a bit. This brown butter creates a caramel-like flavor to the cake.

Place brown butter into a large bowl and use a hand mixer to beat in softened cream cheese with until smooth. Add the natural sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until smooth. Add dry ingredients and vanilla. Fold in nuts. Pour mixture into prepared pan, and smooth top with a spatula. Bake at 350 degrees for 45 minutes until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool cake overnight in the refrigerator.

Meanwhile make the filling and the caramel. Place the heavy cream into a large bowl (or blender) and beat with a hand mixer until stiff peaks form. Add the softened cream cheese and sweetener. Add the extract. Taste and adjust sweetness to your liking. Set aside.

Cut the cake into one inch pieces and place 1/2 of the cake pieces into a large trifle bowl. Place 1/2 of the cream cheese layer on top of the cake slices. Top with a layer of caramel if using. Then repeat layers one more time. Top with a garnish of crushed pecans. Place in the fridge until ready to serve.