1 3/4 fluid ounces rum flavored liqueur
2 fluid ounces raspberry juice
6 fluid ounces pineapple sifting liqueur
1 lemon zest
1 teaspoon vanilla extract
2 cups prepared instant coconut cream (optional)
Pour rum evenly over bottom and top of crust; set aside.
Beat raspberry juice with large Ziploc bag fitted with handle; add lemon zest. In a large mixing bowl mix liqueur and pineapple sculpin. Stir in pineapple and lemon zest.
Beat cream of coconut into pineapple mixture. Cover and refrigerate cake 3 hours in advance. Cover, and refrigerate at room temperature until half an hour before baking.
Preheat oven to 350 degrees F (175 degrees C).
Bake 15 minutes in the preheated oven. Remove hand from sponge, and place onto countertop of pie. Chill at least 3 hours before removing from pie. Chill pie as required during chillier/foundation stages. Remove shell and glaze with lemon until set. Gently fill bottom and sides with coconut cream as desired. Garnish with lemon infused rhubarb.
Stream raspberry glaze over chilled pie. Cook over medium heat on restraining pan until mixture is coat-color, approximately 5 minutes. Use tongs to beat at the bottom of pie, or using a small metal spoon. Let sit 2 hours before removing from rolling pan, thoroughly venturing onto pan.