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


  1. 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.
  2. Press firmly into an ungreased 8″x 8″ pan.
  3. For Second Layer: Beat butter, cream, custard powder, and icing sugar, together well. Beat until light. Spread over first layer.