Preheat the oven to 350 degrees. Grease a 9-inch cake pan with coconut oil and insert a round piece of parchment paper cut to the size of the bottom of the pan.
Make the cake: For a solid vanilla cake or black and white cake, whisk together the coconut flour, salt, and baking soda in a small bowl. For a solid chocolate cake, whisk together the coconut flour, salt, baking soda, and ½ cup cocoa powder in a small bowl.
In a large mixing bowl or stand mixer, combine the eggs, coconut oil, and maple syrup. Mix until well combined. Once the wet ingredients are blended, add the coconut flour mixture and blend until smooth.
If you are making a checkerboard cake, pour half the batter into a separate mixing bowl. Add one-third cup cocoa powder to the large mixing bowl and blend.
Pour the batter into the prepared pan. If you are making a checkerboard cake, place the batter dividing ring in the pan and pour the chocolate batter in the center and outer sections and the vanilla batter in the middle section.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool in the pan on a cooling rack.
When the cake is completely cool, make the ganache: Combine the chocolate chips and lard in a double boiler over medium heat and stir until melted and well combined, about 10 minutes.
Pour the ganache over the cake, letting it drip down the sides. Once the cake is covered, transfer it to the refrigerator and let the ganache solidify. Trim off the excess chocolate before plating. Slice and enjoy.