Make the cake.  Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil a 9 by 13 inch pan.

In a large bowl, cream the coconut and olive oils, maple sugar, vanilla, and espresso until well combined and light and fluffy.  Beat in the eggs one at a time.  Stir in the flour, followed by the milk.  Finish the batter by stirring in the almond flour, baking powder, baking soda, salt, and walnuts.

Pour batter into the prepared pan and bake about 25 minutes until golden brown and a toothpick inserted into the center comes out clean or with a few crumbs.  Cool completely in the pan.

Make the glaze once cool.  In a medium microwave safe bowl, place the coconut butter, almond milk, honey, vanilla, and espresso.  Microwave on high in 30 second increments, stirring in between, until fully melted.  If it is too thick, stir in more milk until it reaches the desired pourable consistency.  Pour over the 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 30 seconds.