Make the cake.   Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil a loaf pan.  In a large bowl, beat together coconut oil, sugars, and vanilla until well combined and lightened in texture and color.  Beat in the eggs one at a time.  Stir in half the flour, followed by the milk, baking soda, and remaining flour.

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

Pour half the batter into the prepared pan.  Top with half the swirl mixture.  Add half of the batter that remains, topping it with the rest of the swirl.  Finish with the rest of the batter, then use a skewer or knife to swirl the batter and cinnamon.  It was a lot of cinnamon for me, so it wasn’t super swirly, but it will still be great.

Bake 50-60 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pan.

Once cool, run a pairing knife around the edges of the cake pan to gently loosen the cake from the pan.  Ease it out and place on a plate or platter of your choosing.

Make the glaze.  In a medium bowl, place the coconut butter, maple syrup, cinnamon, and 2 tablespoons almond milk.  Microwave on high in 30 second increments until fully melted.  Stir in the vanilla, and more milk if necessary for a drizzle consistency.  Drizzle over cake, slice and serve.

Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 45 seconds.