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Line a square or rectangular baking tin with parchment paper. 9 x 11” works well.
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In a saucepan or the microwave, melt together the butter, caster sugar and cocoa powder for the base.
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Turn down the heat and whisk in the eggs, one at a time, until the mixture is thickened.
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Pour the biscuit crumbs and coconut into a large bowl. Stir in the chocolate mixture until well combined. Press evenly into the lined baking tin.
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Chill in the fridge to set.
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To make the filling, beat the butter, milk, custard powder and icing sugar together. Spread over the base, trying to get the filling into a smooth layer.
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To make the topping, gently melt the chocolate and butter together (either in the microwave or in a saucepan). Spread evenly over the filling.
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Chill until the top is set.
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Slice into portions and enjoy!
