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.