Make the cake.  Preheat oven to 350 degrees F/325 degrees F convection.  Oil 2 8 or 9 inch round cake pans and line the bottom only with parchment.

In a large bowl, oils and sugar until well combined.  Beat in the eggs one at a time, followed by the vanilla and half the maple syrup.  Stir in half the flour, followed by the rest of the syrup and the milk.  Finish the batter with the remaining flour.  Divide between the prepared pans and bake 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pans.

Make the crumbs.  Preheat oven to 325 degrees F.  Line a baking sheet with parchment.  In a medium bowl, stir together flour, sugar, and vanilla until combined.  Stir in oil until clumps form.  Spread on the baking sheet and bake for 10-15 minutes until brown and caramelized.  Cool completely on the pan.

Make the caramel.  In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved.  Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color.  Remove from the heat and stir in the coconut butter and salt.  Pour into a bowl and cool.

When ready to assemble the cake, make the frosting.  In a large bowl, beat cream cheese with a hand or stand mixer until lightened in texture.  Slowly beat in cream and syrup, adding more cream as necessary until a light and fluffy frosting forms.  Beat in the vanilla.

Place one cake on the platter or cake stand of your choice.  Top with frosting and a generous sprinkle of crumbs.  Drizzle with caramel.  Place the other cake on top and coat the entire cake with frosting.  Heap crumbs in the center of the cake and then drizzle caramel around the edges.  Refrigerate for at least 1 hour before slicing and serving.  Cake may be stored in the refrigerator for up to 5 days.