Recipe: Passionfruit & Coconut Slice

This slice is so simple and easy with such outstanding results. Made with wholesome natural ingredients including coconut cream it's pretty guilt free too. It's sweet and tart and sticky. I could rave on about it forever, but I'll just let you try it for yourself.
Just one word of warning - don't get out a spoon and sample it while it's cooling, before you know it you'll be spooning out bowls of warm slice that you hadn't intended as dessert. 

Passionfruit & Coconut Slice

Ingredients: 
Base:
1 cup Spelt Flour
1/2 tsp Bi-carb Soda
1 tsp Cream O' Tartar
1 cup Shredded Coconut
1/2 cup Rapadura
100gm Butter, melted

Topping:
270ml Coconut Cream
1/2 cup Lemon Juice (approx. 1 1/2 medium lemons)
Pulp of one passionfruit
5 tblsp Rapadura

Method:
1. Preheat oven to 180°C. Line your slice tin with baking paper.
2. With a wooden spoon, combine the base ingredients. Press into the slice tin and bake for 12-15 minutes until golden. Leave to cool slightly. The base will firm up on cooling.
3. Reduce oven to 150°C. Use a balloon whisk attachment and whisk together the topping ingredients for 2 minutes or until well combine. Don't worry if some courser rapadura settles to the bottom. 
4. Pour topping onto base and bake for 15-18 minutes or until just set. Set aside to cool completely before slicing into squares to serve.