Recipe courtesy of the City of Nanaimo, B.C.

Bottom Layer

Ingredients

• ½ cup unsalted butter (European style cultured)
• ¼ cup sugar
• 5 tbsp. cocoa
• 1 egg beaten
• 1 ¼ cups graham wafer crumbs
• ½ c. finely chopped almonds
• 1 cup coconut

Preparation

Melt first 3 ingredients in top of double boiler.
Add egg and stir to cook and thicken.
Remove from heat.
Stir in crumbs, coconut, and nuts.
Press firmly into an ungreased 8" x 8" pan.

Second Layer

Ingredients

• ½ cup unsalted butter
• 2 Tbsp. and 2 Tsp. cream
• 2 Tbsp. vanilla custard powder
• 2 cups icing sugar

Preparation

Cream butter, cream, custard powder, and icing sugar together well.
Beat until light.
Spread over bottom layer.

Third Layer

Ingredients

• 4 squares semi-sweet chocolate (1 oz. each)
• 2 Tbsp. unsalted butter

Preparation

Melt chocolate and butter over low heat.
Cool.
Once cool, but still liquid, pour over second layer and chill in refrigerator.