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Put all ingredients for the base into a food processor and process until resembles biscuit crumbs.  Bring together with hands and using your fingers or the back of a spoon press the mixture into a prepared pan.  For a cake I use a normal spring round cake tin and for a slice I use a 20 x 20cm square or similar sized rectangular tin.  Pop into the freezer while you make the filling.

Double the filling mixture for a cake.  This gives the cake a better height.  One lot of the filling ingredients is fine for a slice.  Put all filling ingredients into the food processor and blend until smooth.  Scape out mixture on top of the base and at this stage I like to pop into the freezer while I clean my processor.  Leave cake or slice in freezer for 10 mins or so and then put into fridge.  I normally leave to set overnight in the fridge and keep in the fridge until all is eaten.  If you leave in the freezer the coconut cream will set very hard.  I prefer the mousse texture you get from setting and keeping in the fridge.  It is perfectly suitable to make ahead of a dinner party and set in the freezer and take out an hour or 2 before serving.