½ cup Unsalted Butter (Kerrygold)
¼ cup Sugar
5 Tbsp Cocoa
1 Egg, beaten
2 cups Graham Cracker Crumbs
1 cup Sweetened Shredded Coconut
½ cup Unsalted Butter
3 Tbsp Heavy Whipping Cream
2 Tbsp Bird’s Vanilla Custard Powder
2 cups Powdered Sugar
- For First Layer: Melt first butter, sugar and cocoa in top of double boiler (you can make one with a sauce pan filled with water and a metal bowl set on top, don’t burn yourself). Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs and coconut.
- Press firmly into an ungreased 8″x 8″ pan.
- For Second Layer: Beat butter, cream, custard powder, and icing sugar, together well. Beat until light. Spread over first layer.