Preheat oven to 350 degrees F and lightly grease a 9 x 13 baking dish.
In a large bowl, mix together the eggs, milk, melted coconut oil, and cooled coffee. Add in the coconut sugar, then sift in the flour and baking powder. Stir well to combine. The batter should be thick and sticky.
Pour batter into the greased baking dish.
Prepare the cinnamon swirl by adding the coconut oil, unrefined coconut sugar, GF flour, and cinnamon to a bowl and whisking until light and fluffy. Drop heaping tablespoons into the baking dish and lightly swirl with a knife to distribute throughout the dish.
Bake for 30-40 minutes, until lightly browned and firm to the touch.
Remove from the oven and top with optional coconut butter glaze by combining softened coconut butter with a bit of coconut sugar and drizzling over cake.
Allow to cool completely, then slice into squares.
To store, add 1-2 squares to meal prep containers. Keeps in the fridge for 4-5 days. Store any remaining coffee cake in the freezer for long term storage.