Prepare the Coconut Pastry Cream:

1. Whisk together coconut milk and egg yolks in a medium bowl until well combined. Whisk together sugar, flour, and salt in a large saucepan; whisk in coconut milk mixture. Bring to a boil over medium, whisking constantly. Boil, whisking constantly, until mixture is thick and pudding-like, about 1 minute. Remove from heat. Add coconut oil and vanilla; whisk until smooth. Transfer mixture to a large bowl; press a piece of plastic wrap directly onto the surface. Cool at room temperature 30 minutes. Transfer to refrigerator; chill until cold, at least 6 hours, best overnight or up to 2 days.

2. Just before assembling, prepare the Italian Meringue: Cook sugar, ¼ cup water, and salt in a small saucepan over medium-high, stirring often, until sugar is dissolved and mixture registers 240°F on an instant-read thermometer, 6 to 8 minutes. Remove from heat. While sugar mixture is cooking (after it reaches about 225°F), beat egg whites with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Add cream of tartar to egg whites; continue beating on medium speed until soft peaks form, 1 to 2 minutes. (The goal is for the sugar mixture to reach 240°F at the same time the egg whites reach soft peaks.) Gradually drizzle in sugar mixture, beating on medium speed. Increase mixer speed to medium-high; beat until glossy and stiff peaks form, 1 minute, 30 seconds to 2 minutes. Set aside.

3. Assemble the trifle: Spoon half of the Coconut Pastry Cream (about 2 cups) in an even layer in a 3½- to 4-quart trifle dish. Top with 3½ cups angel food cake cubes, 1½ cups citrus segments, ¾ cup chopped pineapple, ½ cup shaved coconut, and ⅓ cup cherries. Repeat layers once. Top trifle with Italian Meringue. Brown meringue using a kitchen torch, holding torch 1 to 2 inches from meringue and moving torch back and forth. Serve immediately, or chill, uncovered, up to 6 hours.