This is a dense intensely chocolate cake that is frosted in a gorgeous shiny icing with an unusual ingredient. You can easily double the recipe for bigger cakes but you must supervise the cooking time to make sure the cakes are done with the larger volume. If you have never used coconut flour before you might think the liquids in this recipe are too much but they are not. Coconut flour absorbs a great deal of liquid so using less wet ingredients creates a very dry end product. The avocados in the icing replace the traditional butter with great success. You must make sure that the fruit is very ripe or the icing will not be the right consistency and will be very difficult to beat. If you want a more textured icing you can also add mini dark chocolate chips. Try to find a reputable organic chocolate supplier and only use chocolate that is at least 70% cocoa to conform to Paleo recommendations.