This dense, gluten-free cake gets its subtle sweetness from maple syrup instead of sugar, which balances out the rich chocolaty buttercream frosting. Slideshow: Gluten-Free Dessert Recipes
Preheat the oven to 325º. In a bowl, whisk together the coconut flour, 1/4 cup of cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl or stand mixer, cream the butter, maple syrup and vanilla. Mix in the eggs, one at a time, until combined. Slowly add the dry ingredients until thoroughly combined. Pour the batter into a greased 9-by-9-inch baking pan, lined with parchment paper and bake for 40 minutes, or until a toothpick placed in the center comes out clean. Remove from the oven, cool for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
Beat together the butter, confectioners' sugar, milk and 1 cup of the cocoa powder until smooth and fluffy.
Once cake has cooled completely, frost, sprinkle with shredded coconut and serve.