In a mixing bowl, whisk together 1 large egg white, 2.25 cups of organic powdered sugar, 1 teaspoon of pure vanilla extract, and 1 teaspoon of sakura extract until thick and glossy. This should take about 3-5 minutes.

Divide the mixture into small bowls and use gel food coloring to create vibrant pink hues. Set aside to dry later.

Transfer the colored egg white mixtures into piping bags and pipe small shapes onto a parchment-lined baking sheet.

Allow the shapes to dry at room temperature overnight, ensuring they harden completely.

Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan.

In a stand mixer, cream 1 cup of unsalted butter with 2 cups of granulated sugar and 0.33 cup of refined coconut oil until light and fluffy, about 5-7 minutes.

Add 2 teaspoons of pure vanilla extract, 2 teaspoons of sakura extract, and 1 teaspoon of fine sea salt, blending well.

Add 4 large egg whites one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter.

Gently sift 2 teaspoons of baking powder and any preferred flour into the mixture, then fold in 1 cup of kefir until just combined.

Finally, stir in your colorful homemade sprinkles, ensuring even distribution.

Pour the cake batter into the prepared bundt pan, smoothing the top with a spatula.

Bake in the preheated oven for about 45 minutes, or until a toothpick inserted comes out clean.

Once baked, remove the bundt pan from the oven and allow it to cool for 5-10 minutes.

Carefully invert the cake onto a wire rack to cool completely.

Mix together 1 cup of powdered sugar, 1-2 tablespoons of blood orange juice or frozen raspberry puree, and 1 teaspoon of sakura extract to create the glaze.

Pour the glaze generously over the cooled cake and sprinkle the remaining pink sprinkles.