Bottom Layer
1/2 cup (115 g/125 ml) unsalted butter
1/4 cup sugar (50 g/50 ml)
5 tbsp. (36.9 g/75 ml) cocoa
1 egg beaten
1 3/4 cups graham wafer crumbs (150 g/425 ml)
1 cup (100 g/250 ml) coconut, shredded, unsweetened
Optional – 1/2 cup (125 ml) finely chopped almonds
Using an 8″ x 8″ (20 x 20 cm)pan, place an 8″ (20 cm) wide piece of parchment paper in the pan (makes it easier to remove and cut). Using a double boiler or a metal bowl over a pot with almost boiling water, melt the first 3 ingredients. Add egg and stir to cook and thicken. Remove from the heat and stir in the graham wafer crumbs, coconut and (if using) almonds. Press firmly into the pan. Use an offset spatula if you have one. Put in the fridge while you make the icing.
Second layer
1/2 cup (115 g/125 ml) unsalted butter, room temperature
*2 tbsp plus 2 tsp cream (40 ml)
2 tbsp (30 ml) vanilla custard powder, Birds if you have it
2 cups (260 g/500 ml) icing sugar
*Add 1 teaspoon at a time
Pour icing sugar and custard powder, in that order into a triple sifter, Sift onto a sheet of waxed paper to distribute ingredients evenly and remove lumps. Cream butter until light. Reduce the speed to low (#2) and add icing sugar mixture, beating until light. Add cream as needed, 1 tsp at a time to make a firm smooth mix. Beat until well mixed. Remove the pan from the fridge, spread the icing over the bottom layer with an offset spatula if you have one and return to the fridge to chill.
Third layer
4 squares (113 g/4 ounces) semi-sweet chocolate
2 tbsp (28 g/30 ml) unsalted butter
Melt chocolate in the microwave as directed or over low heat and cool. Once cool but still spreadable, remove the pan from the fridge. Pour mix over icing, spread with the offset spatula if you have one and chill in the fridge.
Inspired by and adapted from The Legendary Nanaimo Bar