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1
First, make the marzipan rainbows. Time consuming, but easy.
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2
Split the marzipan into six equal parts
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3
Dye the marzipan the colors of the rainbow
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4
Roll each color into a ball and then one by one, roll them out into snakes, flattening them into thin strips about 12 inches long and 2 inches wide, stacking the colors on top of each other as you go. (If the dough gets a little sticky, sprinkle some powdered sugar on your working surface and/or hands.)
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5
Trim the edges to clean it up and then chop it up into bite-sized pieces. Stick the rainbow pieces in the fridge while you make the batter.
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6
First, pre-heat the oven to 350 degrees
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7
Cream together butter and sugar on med-high until fluffy. Add in the eggs one at a time. Then with the mixer on low add baking powder, baking soda, salt, vanilla. Scrape down sides of bowl, to make sure everything is well combined. Add cream of coconut, then add flour and milk, alternating between the two. Lastly, stir in toasted coconut.
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8
Put heaping tablespoon of batter into 12 paper-lined cupcake tins. Put a rainbow in each tin, gently pressing it into the batter (it shouldn't go to the bottom). Top with another heaping tablespoon of batter.
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9
Bake cupcakes for 25 minutes until cake is set and turning golden brown on top and sides. Allow the cupcakes to cool completely before frosting them.
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10
To make buttercream, whip together powdered sugar and butter. Add a splash of milk if it's too thick. For rainbow coconut, divide coconut into six equal parts and dye them with food coloring starting with one drop. Frost each cupcake and then on stripes of the dyed coconut.
