1. Preheat oven to 350° Fahrenheit.
2. Melt butter in a saucepan over medium heat. Add milk and cocoa. Stir until smooth and remove from heat and set aside.
3. In a bowl mix together eggs, sugar, salt and vanilla. Stir in chocolate mixture. Mix until combined.
4. In a separate bowl combine coconut flour with baking powder. Slowly whisk coconut flour mixture into egg and chocolate batter. Mixing well until there are no lumps and the batter is smooth.
5. Grease mini bundt cake pans and sprinkle with flour to ensure cakes do not stick.
6. Pour batter into grease pan and cook for 20 minutes, until a toothpick comes out clean.
7. Let's sit and cool for 5 minutes before removing from the bundt pan.
8. Place on a cooling rack and let completely cool before frosting.
9. When ready to frost combine powdered sugar, melted butter and coconut milk to a medium bowl and mix until combined.
10. Fill the middle of the bundt cake with sprinkles. Then top and cover sprinkles with frosting.
11. Enjoy!

Recipe Notes: Store in a cool, dry place for up to 3 days.