Instructions:

Preheat the Oven and Prepare Pan:

• Preheat your oven to 350°F (175°C).
• Grease a Bundt pan thoroughly with coconut oil or non-stick spray.

Mix Dry Ingredients:

• In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, raw cane sugar, baking powder, and salt.

Combine Wet Ingredients:

• In another bowl, mix the coconut milk, melted coconut oil, maple syrup, eggs, and vanilla extract until well blended.

Combine Wet and Dry Mixtures:

• Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.

Bake the Cake:

• Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
• Bake for 25 -30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Prepare the Frosting:

• In a bowl, combine the melted coconut butter, coconut milk, maple syrup, and beetroot powder. Adjust the consistency with a little more coconut milk if needed. Mix until smooth and vibrant pink.

Decorate the Cake:

• Once the cake is completely cool, drizzle the pink frosting over the cake.
• Decorate with dye-free sprinkles immediately before the frosting sets.

Serve:

• Slice and serve the cake at room temperature for best flavor and texture.