Place the beets in a saucepan and add water to cover them.

Bring the beets to a boil, and reduce heat and simmer for 30-45 minutes until they are fork tender.

Rinse the beets under cold water.

Peel the skins off the beets and place the beets in a blender or food processor.

Puree the beets, and measure out 1/2 cup of puree.

Preheat the oven to 350 degrees F.

Mix the beet puree with the wet ingredients in a large bowl.

In a separate bowl, whisk together coconut flour, tapioca starch, cocoa power, and baking powder.

Mix together dry and wet ingredients.

Pour the batter into a 6 cup muffin pan.

Bake for 30 minutes.

Cool before topping off with the coconut frosting.

Refrigerate a can of coconut milk for at least 4 hours or overnight.

Carefully take out the can and turn it upside down.

Open the can. You'll see the coconut water floating on the top.

Pour out the coconut water, until you see the thick coconut cream resting on the bottom.

Scoop out the cream into a large bowl.

Add the honey and the vanilla extract.

Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.

Store in an airtight container in the fridge.