> For the pastry
Sift the flour into a mixing bowl and make a well in the centre.
Scatter the icing sugar, vanilla and butter around the edge, put the cream in the middle and quickly knead all ingredients to a dough.
Form into a ball, wrap in clingfilm and chill for 30 minutes.
Heat the oven to 180°C (160° fan) gas 4.
Grease a 26 cm|10" flan tin.
Roll the pastry out thinly on a floured surface and line the base and sides of the flan tin.
Prick several times with a fork, cover with non-stick baking paper and baking beans and bake for about 20 minutes, until golden.
Set aside to cool.
> For the filling
Mix together the soft cheese, coconut cream and coconut flakes.
Whisk the egg whites until they form soft peaks, then whisk in the sugar until stiff.
Fold into the cheese mixture and spread evenly in the cooled pastry case.
Sprinkle with coconut flakes and chill until ready to serve with the rhubarb and raspberry compote.
> For the compote
Put the sugar, lemon juice and water into a pan and bring to a boil, stirring until the sugar has dissolved.
Add the rhubarb and simmer for about 3 minutes until tender.
Turn the rhubarb, cover and leave to cool.
Stir the raspberries into the cooled rhubarb compote.