Heat oven to 180 °C.

Put eggs, oil, stevia, and milk into a bowl and whip with an electric hand mixer or whisk.

Add sifted spelt flour, shredded coconut, baking soda, and cocoa powder.

Stir with a wooden spoon until smooth.

Pour dough onto an 8×12 sheet and bake for 30–40 mins at 170–180 °C.

Meanwhile, make the cream. Mix all ingredients. Put in the fridge for a while.

Let the base cool down on a cooling rack. Once cool, cut it lengthwise, spread with the cream, and put in the fridge again.

Cut into 20 squares and serve.