Preheat oven to 360º F/ 180º C. Grease and flour very well a small bundt pan using a kitchen brush.

In a bowl combine all purpose flour, baking soda and baking powder. Mix and set aside.

In a large mixing bowl whisk together the coconut oil and the coconut sugar until combined. Add the eggs and whisk until smooth. Pour the milk and the coffee and mix again.

Gradually add the all purpose flour mixture, folding it gently with a spatula. Add also the spelt flour. Mix gently with the spatula until no crumbs remain. You can also use a stand mixer with a paddle attachment.

Pour about ¼ of the mixture into a small bowl. Add the cinnamon and the cocoa powder and the milk. Mix until smooth.

Pour about half of the cake batter into the prepared pan. Spread on top the cinnamon cocoa swirl. Cover with the rest of the batter.

Bake for about 30 minutes or until a toothpick inserted into the cake cracks comes out clean.

Let the cake cool until room temperature before inverting it.

Melt the chocolate on a double boiler and add the coffee. Mix until smooth.

Pour the hot mixture on top of the cake. Serve right away.