Set oven to 325 degrees F and place rack in middle position.
Grease and flour a 13-by-9 inch pan and set aside and set it aside.
Place flour, baking powder and salt in a medium-size bowl, mix and set aside.
With an electric mixer, beat the eggs one by one on a medium speed, for about 1 minute until they're very fluffy.
Slowly add the sugar until all sugar is incorporated.
Reduce speed of mixer, and slowly add the melted butter and coconut oil, little bit little, then the vanilla and finally the rum. Keep the mixer running in low. Make sure the butter isn't too hot because it will flatten your batter.
Add the flour mixture and coconut in slowly and gently fold with a spatula until well combined. DO NOT OVER MIX.
Transfer batter to your prepared pan and bake for 30-35 minutes or until a wooden toothpick comes out clean when inserted in the center of the cake.
Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.
For the milk mixture:
Whisk coconut condensed milk, coconut evaporated milk and cream of coconut together with the cinnamon , nutmeg and vanilla in a large sauce pan, warm over low heat until completed mixed. Remove from heat and stir in your rum and set aside.
Once the cake has cooled slowly pour the coconut milk mixture over the cake, cover with a plastic wrap and refrigerate overnight.
For the Meringue:
In a small saucepan, combine the sugar with water and simmer over medium high heat, without stirring, until the syrup reaches 238° on a candy thermometer or about 8 minutes have passed.
In a standing mixer with the whisk, beat the egg whites with the cream of tartar and salt at medium speed until soft peaks form.
Gradually drizzle in the hot syrup and beat at high speed until the meringue just holds stiff, glossy peaks. Beat in the vanilla.
Gently spread the meringue over the cake using a spatula.
Before serving, use a kitchen torch to carefully brown the meringue tips all over the cake.