In a saucepan, mix all the ingredients for the coconut cream. Heat over medium heat, stirring continuously until the cream starts to thicken. When bubbles start to form, remove from heat and let cool.

In another saucepan, mix the sugar and water for the syrup. Bring to a boil, then remove from heat and let cool.

Prepare two small springform pans and preheat the oven to 175°C (347°F).

In a mixing bowl, combine the flour, cornstarch, baking powder, baking soda, and sugar. Add the soy milk, lemon juice, oil, and rum, mixing gently until just combined.

Bake for 25 minutes or until a toothpick comes out clean from the center of the cakes. Let cool completely before removing from the pans and slicing each cake in half horizontally.

Spread the coconut cream on top of one cake layer, then gently cover with another cake layer. Repeat until all layers are stacked. Cover the sides of the cake with the remaining cream, then sprinkle with shredded coconut. Refrigerate overnight before slicing and serving.