Place flour, cane juice, yeast and 4 eggs in the bowl of an electric mixer fitted with a dough hook. Mix on high until combined. Reduce speed to medium and add salt, both zests, and remaining 3 eggs one at a time until dough starts to pull away from the sides of the bowl. Place dough in a floured bowl and cover with a damp cloth. Let rest at room temperature for 3 hours. When doubled in volume, punch down, cover with plastic wrap and refrigerate for 1 hour. Remove from refrigerator, punch down the dough, wrap with plastic again and refrigerate overnight.

Heat cane juice in a saucepan over medium heat until it becomes light caramel. Remove from heat and add lemon juice; stir until smooth. Add in vanilla bean and seeds and pineapple. Cook until caramelized, remove from heat and reserve.

Place puree, cane juice and lemon juice in a saucepan over medium heat. Reduce by 75 percent. Cool to room temperature and add crème fraiche. Reserve.

Heat oven to 400 degrees. Remove dough from refrigerator and divide into 8 equal portions. Shape each piece of dough into a circle. Brush with raspberry pizza sauce, place on a sheet pan and bake for 10 to 12 minutes. If using sheet pans or cookie pans 4 pizzas should fit on a pan. When done, dough will bounce back when poked with a finger.

Remove from oven, dust each pizza with powdered sugar, top with caramelized pineapple, sliced strawberries and drizzle with cream of coconut. Serve immediately.