The Bottom Less Pit

Preheat the oven to 350°F and prepare a standard metal loaf pan by greasing it and lining it with parchment paper. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside.
In a small sauce pan over low heat (or in the microwave), melt together the butter and coconut oil. Set aside.
Roughly chop the coconut into small pieces and set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, mix the eggs and sugar on medium-low until thick and smooth, about 1-2 minutes. You could also use a hand-held mixer. Scrape up and down the bowl.
With the mixer on medium-low, add in the vanilla, coconut extract and butter/oil. Mix another 30-60 seconds until combined.
With the mixer on low, add ½ the flour mixture and mix 30 seconds. Stop and scrape up and down the mixer bowl. Add the remaining half of the flour mixture and mix on low another 30 seconds. Remove the bowl from the mixer and add in the chopped coconut and coconut milk with a spatula.
Spread batter evenly into prepared pan and bake 55-60 minutes until a tester comes out with a few moist crumbs. The top of the cake gets a slight crunch to it, so make sure you get the tester all the way down in the middle of the cake.
Allow the cake to cool 10-15 minutes in the pan, then move it to a wire rack to cool completely.
Prepare the espresso glaze: once the cake is cool, whisk together the softened butter, espresso and vanilla. The mixture will be clumpy. Add in the powdered sugar and whisk until smooth. Pour over the cooled cake, letting it dribble over the edges. Immediately sprinkle with toasted coconut, if desired. You can let it set for 5 minutes or so before slicing or allow it to set completely. The cake is also amazing with no glaze at all!