Set butter on the counter to come to room temperature, line the bottoms of 2 6 inch cake pans with parchment paper and preheat your oven to 350℉.
Combine the dry ingredients in a large bowl and whisk to combine.
Then, add in all of the wet ingredients aside from the coconut oil and the espresso (adding the hot coconut oil to the cold ingredients can cause the coconut oil to harden) and mix until fully combined.
Then, quickly mix in the coconut oil and espresso until no clumps remain.
Pour the batter into the two cake pans and bake for 35-40 minutes. The cake is done when a toothpick comes out clean from the center.
Allow the cakes to cool, then remove them from the pans by gently running a butter knife alongside the sides of the cake and then carefully flipping each cake upside down onto a baking sheet.
Carefully slice off any uneven parts of the top of the cake to make for a flat surface for frosting (and be sure to save the scraps for snacking, of course). Place the cake layers in the fridge to chill.
Combine all of the frosting ingredients and mix with a stand or handheld mixer until fully combined and smooth. It will be thick!
Frost your cakes however you please (admittedly I'm still learning and having fun with it!) and enjoy!