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.