1. В В Adjust oven rack to a lower-middle position and preheat oven to 350°F.

Grease the inside of a twelve-cup Bundt pan thoroughly with coconut oil. 2. В В Combine cacao nibs, cacao powder, and instant espresso powder in a large bowl.

Pour the cup of boiling water over top and cover.

Let sit for 5 minutes to melt the cacao nibs, then whisk smooth. 3. В В In a separate bowl, whisk flour, baking soda, and salt together. 4. В В Process melted cacao nibs mixture, palm sugar, oil, eggs, and vanilla together in food processor until combined (about 1 minute).

Transfer to a large bowl. Sift one-third of the flour mixture over batter and whisk until just a few streaks of flour remain.

Repeat twice more with remaining flour mixture, then continue to whisk batter gently until most lumps are gone (do not overmix). 5. В В Scrape batter into prepared pan and smooth top. Wipe any drops of batter off sides of pan and gently tap pan on counter to settle batter.

Bake until a toothpick inserted in center comes out clean (50 to 60 minutes), rotating pan halfway through baking. Allow cake to cool in the pan on a wire rack for 10 minutes.

Remove cake from pan and cool completely on rack for about two hours. For the Vanilla Glaze Whisk all glaze ingredients together in a bowl until smooth, then drizzle evenly over the top of the cooled cake, letting it drip down the sides.

Let glaze set for 15 minutes before serving.