In a large saucepan, whisk together the monkfruit, tapioca starch. While constantly stirring, whisk in 1/4 cup of the coconut milk until smooth. Add in the remaining coconut milk and egg yolks and whisk until combined.
Turn the heat to medium and cook until it JUST begins to lightly bubble, taking care to not let it fully boil, about 6-7 minutes.
Turn the heat to medium low and cook, whisk constantly, until visible ribbons form when you stir and the mixture is thick, about 2-4 minutes.
Pour through a mesh strainer into a large bowl. Cover the top lightly with a piece of Saran Wrap (so the pudding doesn't develop a skin) and refrigerate at least 2 hours to thicken.
To make the cake:
Preheat your oven to 350 degrees and adjust a rack to the lower third of the oven. Also, rub an 8 inch cake pan with coconut oil and line the bottom of the pan with parchment paper.
In a small bowl, whisk together the coconut flour, baking powder and salt.
In a large bowl, using an electric hand mixer, beat together the oil, monkfruit and coconut milk. Add 1 egg and beat until well combined. Then, add in 1/3 of the flour mixture and beat until fluffy. Beat in another egg. Then, beat in another 1/3 of the flour mixture. Beat in the final egg. Then, beat in the final 1/3 of flour mixture. Finally, beat in the Artisan Pineapple until well combined. Your batter will be thick! Totally normal.
Add the egg whites into a medium bowl and beat until soft peaks. Make sure your beaters are really clean, or your whites won't beat.
Fold the egg whites into the batter gently, taking care not to deflate them. Spread the batter gently into the pan.
Bake in the lower third of the oven until a toothpick inserted in the center comes out clean and the edges begin to turn golden brown, about 25 minutes. Let cool in the pan for 15 minutes.
To make the glaze (make this while the cake bakes):
In a small sauce pan over medium/high heat, whisk together the coconut milk, water and monkfruit and bring to a boil Once boiling, cook for 1 minute, stirring constantly. Then, reduce the heat to medium.
In a small bowl, whisk together the tapioca starch with 2 tsp of the warm liquid until smooth. While stirring constantly, whisk into the glaze until smooth. Simmer an additional 1-2 minutes, until the glaze starts to thicken.
Remove from heat and stir in the rum. Let the glaze cool while the cake bakes.
Once the cake has cooled 15 minutes, poke holes in the top (leaving it in the pan) with a toothpick. Use a brush to rub half the glaze over the cake and let it sit 20 minutes so all the glaze is absorbed.
Invert the cake onto a wire rack set over some paper towel and poke the top and sides with holes. Rub the remaining glaze all over the tops and sides, trying to not let too much fall onto the counter. Let sit 20 minutes to absorb the glaze.
In a large bowl, whisk together the coconut cream (make sure you don't use the water from the bottom of the can!) with the rum and monkfruit until smooth.
Divide half the cooled pudding between 6 Hurricane glasses (about 2 1/2 Tbsp each) Then, crumble up half the cake and divide between the cups. Divide ALL the coconut whipped cream (about 1/4 cup each) between the cups. Then, divide the remaining cake between the cups, followed by the remaining pudding.
PLEASE weigh your flour to ensure accurate results
VERY key. Cold coconut milk will harden your melted coconut oil
I like to check my coconut cream a few hours before I need it to make sure it's rock solid. If it's not, when you mix it with the rum, it will become very runny. If it's not rock hard, make the cream in advance and let refrigerate for a few hours to firm back up.
This could also easily make 8 smaller trifles, if you want to watch calories.