Rum Pineapple Cake Trifle

In a large saucepan, whisk together the monk fruit, tapioca starch, and salt. 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, whisking 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 plastic wrap (so the pudding doesn't develop a skin) and refrigerate at least 2 hours to thicken.

Preheat your oven to 350°F 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 coconut oil, monk fruit, and coconut milk. Add 1 egg and beat until well combined; then add in 1/3 of the flour mixture. Beat until fluffy, and then beat in another egg. Beat in another 1/3 of the flour mixture, and then beat in the final egg. Beat in the final 1/3 of flour mixture, and then beat in the pineapple flavor paste until well combined. Your batter will be thick, which is normal.
Add the egg whites into a medium bowl and beat until soft peaks form. Gently fold the egg whites into the cake batter, 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.

In a small sauce pan over medium-high heat, whisk together the coconut milk, water, and monk fruit. Bring the mixture to a boil Once boiling, cook for 1 minute, stirring constantly. Then, reduce the heat to medium.
In a small bowl, whisk 2 teaspoons of the warm glaze mixture with the tapioca starch until smooth, and then whisk this mixture into the glaze, continuously stirring until smooth. Simmer an additional 1-2 minutes, until the glaze starts to thicken.
Remove from the heat, and stir in the rum. Let the glaze cool while the cake bakes.

Once the cake has cooled (leave it in the pan), poke holes in the top of the cake with a toothpick. Use a pastry brush to brush half of 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 towels, and poke holes on the other side of the cake as well as all around the sides. Brush the remaining glaze all over the top 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 the coconut cream (don't use the water from the bottom of the can) with the rum and monk fruit until smooth.
Spoon half the cooled pudding evenly between six glasses (about 2 1/2 tablespoons each). Crumble up half the cake, and divide it evenly between the glasses. Spoon all the coconut whipped cream evenly between the glasses. Then, divide the remaining cake between the trifles, followed by the remaining pudding.