Preheat oven to 325°F and grease a 9x5-inch loaf pan, lining it with parchment. Cream butter and granulated sugar until pale and fluffy, about 3 minutes.

Beat in eggs one at a time, then vanilla and espresso powder. Mix cocoa with ¼ cup hot water into a paste and beat it into the batter.

Whisk flour, baking powder, and salt. Add to the batter in three parts, alternating with buttermilk, mixing just until combined.

Stir together melted butter, brown sugar, coconut, pecans, cream, and salt until evenly coated and clumpy.

Spread half the batter in the pan, dollop half the swirl mixture on top, and swirl with a knife. Repeat with remaining batter and swirl.

Bake for 65 to 75 minutes, until a skewer inserted in the center comes out with a few moist crumbs. Cool in the pan 15 minutes, then lift out and cool completely on a rack.

Slice with a serrated knife and serve at room temperature or lightly warm.