Preheat oven to 350°F (180°C).
In the bowl of a stand mixer, stir coconut oil by hand until smooth and softened.
Add butter, granulated sugar, and brown sugar; using the paddle attachment, beat at medium-low speed just until combined.
Increase mixer speed to medium, and beat until fluffy, about 3 minutes, stopping to scrape sides of bowl.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla bean paste.
With mixer on medium-low speed, beat in confectioners’ sugar.
In a medium bowl, whisk together flour, cocoa, espresso powder, and salt.
With mixer on low speed, gradually add flour mixture and finely chopped pecans to butter mixture, beating until almost combined.
Fold by hand just until combined.
Spray a 15-cup Bundt pan with baking spray with flour.
Spread batter into prepared pan.
Firmly tap pan on a kitchen towel-lined counter 10 times.
Bake until top is shiny and set and an instant-read thermometer inserted near center registers at least 165°F (74°C), 40 to 45 minutes.
Let cool in pan on a wire rack for 30 minutes.
Using your fingertips, gently press down center and edges of cake.
Let cool in pan on a wire rack for 1½ hours.
Invert cake onto wire rack, and let cool completely.
Spoon Dulce de Leche Glaze onto cooled cake.
Garnish with pecans, if desired.
