Preheat your oven to 350 degrees. Rub just the VERY bottom of a tube pan with a removable bottom with a TINY bit of coconut oil. You barley want to see it, and make sure you don't get any on the sides. **
Place the monkfruit into a large food processor and process until super-fine and powdery, about 2 minutes.
Place the flour, cornstarch and salt into a sifter and sift 3 times. Once you have sifted 3 times, add 1/3 of the monkfruit into the sifter and sift again. Set aside.
Place the egg whites, cream of tartar and vanilla in the bowl of a stand mixer (do NOT use a hand mixer) and use a whisk attachment on medium speed for 30 seconds.
Add the rest of the monkfruit a little bit at a time until mixed. Turn up the speed to medium high (6 on a Kitchenaid Stand Mixer) and blend until soft peaks form, which is about 2 mins and 30 seconds to 3 minutes 30 seconds. *** READ NOTES
Once soft peaks have formed, Sift 1/3 of the flour mixture over top of the egg whites. Use a large spatula to GENTLY fold the flour in. Repeat 3 more times until the flour is very well mixed and so streaks form
Spoon the batter into the tube pan gently. Bake until the top is golden brown and a skewer inserted between the two sides comes out clean, about 35-40 minutes.
Let cool upside down on a cooling rack for 1 hour.
To remove: Run a butter knife along the outside and inside of the pan AND the inside (it's okay if it gets a little crackly) and remove the sides of the pan. GENTLY run a butter knife under the top of the cake and remove the base.
Let cool completely and DEVOUR! ****