Preheat oven to 350 degrees F / 325 degrees F convection.  Oil two 9 inch round baking pans, or a 9 by 13 inch pan.  Make the topping.  In a medium bowl stir together sugar, salt, flour, and cinnamon.  Stir in the oil and syrup until clumps form.

Make the filling.  In a small bowl, stir together sugar and cinnamon.

Make the cake.  In a large bowl, beat coconut oil and sugar together until well combined and lightened in color and texture.  Beat in the syrup, followed by the eggs one at a time.  Stir in half the flour, followed by the milk.  Finish the batter with the remaining flour and the baking powder.

Fill baking pans half way with batter.  Top with filling.  Spread the remaining batter over the filling.  Sprinkle with topping.  Bake 45-55 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Cool completely in the pan.

When cool, make the frosting.  In a small microwave safe bowl, melt the coconut butter, honey, vanilla, cinnamon, and milk in 30 second increments until fully melted and combined.  Add more milk as necessary until a thick but drizzly consistency forms.  Drizzle over cake, slice, and serve.  Cake may be stored at room temperature for up to 4 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months.  Thaw in the microwave 30-60 seconds.