Break the muffins into chunks and layer them at the bottom of a large glass bowl.
Drizzle the rum over the cake pieces.
Mix pineapple with icing sugar and coconut liqueur in a bowl.
Chill the pineapple mixture for one hour then layer it over the cake.
Add a layer of sliced kiwi fruit.
Warm the apricot jam with water in a pan and pour it over the fruit layer.
Whisk egg yolks and sugar until pale.
Sieve in the flour and whisk until smooth.
Bring coconut milk and vanilla seeds to a boil and whisk into the egg mixture.
Simmer the custard in a pan for 6 minutes while stirring.
Cool the custard then chill in the fridge for one hour.
Fold the whipped cream into the chilled custard.
Spoon the custard mixture over the fruit layer.
Mix cream and mascarpone and spread atop the custard layer.
Sprinkle with toasted coconut and serve.