Rainbow Cupcake

Ingredients:

• 220 g butter, room temperature, plus extra for greasing the pan
• 1 and 3/4 cups all-purpose flour, plus extra for dusting the pan
• 1/4 teaspoon fine salt
• 1 tbsp. milk, room temperature
• 2 tsp vanilla extract
• 4 large eggs and 1 yolk, room temperature
• 1 and 1/3 cups sugar
• 3 cups sweetened coconut flakes
• Food coloring red, yellow, green, and blue for coconut flakes
• 450 gr. vanilla glaze
• 12 marshmallows
• Special equipment: 1.6 kg capacity bundt cake pan.

Preparation:

1. Position a rack in the lower third of the oven and preheat to 350°F (177°C). Grease and flour a bundt pan.
2. Sift the flour and salt into a medium bowl. In another medium bowl, whisk the milk, vanilla extract, eggs, and yolk until combined.
   
   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. With the mixer running, add the sugar 1/4 cup at a time. Beat until light and fluffy, about 5 minutes. Turn the mixer off and scrape down the sides of the bowl to combine all the ingredients. Reduce the speed to low and add the flour mixture 1/4 cup at a time. Beat for about 30 seconds. Gradually add the egg mixture and beat until the batter is smooth, about 3 minutes.
3. Pour the batter into the prepared pan and smooth the top with a spatula. Place in the oven and reduce the temperature to 325°F (160°C). Bake until a toothpick inserted into the center comes out clean. There should also be no dent in the top when lightly pressed (about 1 hour). Let the cake sit in the pan on a wire rack for 10-15 minutes. Then turn it out onto a wire rack to cool completely.
4. Meanwhile, open 6 small plastic bags. In the first, add 3/4 cup shredded coconut and 10 drops of red food coloring. In the second bag, add 3/4 cup shredded coconut, 5 drops of red food coloring, and 5 drops of yellow food coloring to make orange. In the third bag, add 3/4 cup shredded coconut and 10 drops of yellow food coloring. In the fourth, add 1/4 cup shredded coconut and 5 drops of green food coloring. In the fifth bag, add 1/4 cup shredded coconut and 5 drops of blue food coloring.
   
   In the sixth bag, add 1/4 cup of coconut flakes and 3 drops of red and 2 drops of blue food coloring to create a purple color. Seal each bag, squeezing out as much air as possible. Knead and shake until all the coconut flakes are coated with food coloring. You can increase the amount for more vibrant colors.
5. Pour the contents of the bags in strips onto a baking sheet. Let sit, uncovered, for 1 hour to dry slightly. If you won't be using the coconut flakes right away, store them in an airtight container.
6. Turn the cake over so it's flat side up and trim any excess with a serrated knife to level it. Place it on a work surface, domed side up. Cut the cake in half from top to bottom to create two semicircles. Arrange the halves to form two arches and connect them together, flat sides down, to form a single arch. Trim any excess if necessary to ensure they are level and stable. Place the cake halves flat sides down. Using a butter knife or offset spatula, frost them on all sides except the bottom.
7. Press a strip of purple coconut flakes into the frosting on the inside curve of one of the half-circles. Add a 2.5 cm wide strip of blue flakes next to it. Repeat with green, yellow, and orange sprinkles. Leave a gap on the outside curve of the half-circle to be covered with red coconut flakes. Repeat with the other half of the cake and multicolored sprinkles. Carefully position both halves again to form arches. Spread the flat edge of one half of the cake with frosting and gently press it onto the edge of the other half. Spread the remaining frosting along the seam where they meet. Sprinkle a strip of red coconut flakes onto it and press it in, completing the "rainbow." Using a metal spatula and your hands, carefully transfer the cake to a serving platter.
8. Using scissors or kitchen scissors, cut each marshmallow in half crosswise. Attach the sticky ends to the plate and other marshmallows to create "clouds" on the sides of the cake. To serve, separate the halves again and cut each into portions.