Almond meal is not quite as fine as almond flour apparently (source), so I sifted the almond meal first and set it aside for use later.
If your coconut oil is hard, scoop out the required amount and microwave it in a microwave save container for 15 - 30 seconds.
If using raw organic honey like I did, you may also need to microwave it for 15 seconds.
Add the eggs, coconut milk (shake the tin first), coconut oil, honey, vanilla and stevia to a large bowl.
Using an electric beater, beat for a couple of minutes.
In a separate bowl add the remaining dry ingredients in one bowl - almond meal, salt, coconut flour and desiccated coconut. Gently combine.
Add the dry ingredients to the wet ingredients in the large bowl. Beat gently again until combined. I almost freaked out a little at how super runny the mixture was, but then I read on the coconut flour packet that coconut flour absorbs a lot of moisture, so decided to go with it!
Pour into a prepared square eight inch baking tray or I just used a square 20cm springform tin, which I lined the bottom only with baking paper.
Bake for 25 - 30 minutes until the top has turned golden.
Allow the slice to sit in the tin for 30 minutes, then allow to completely cool on a wire rack before cutting. I cut it into 18 pieces.
Recipe by Planning With Kids at https://planningwithkids.com/2013/02/17/coconut-slice-gluten-free/