Valentines Day is right around the corner, so I thought it would be fun to start doing some super fun pink/red themed desserts. This was so easy and so yummy! I love anything chocolate and coconut. The bottom is rough and crunchy, the pink frosting layer is creamy and has this amazing flavor from the vanilla custard powder, and then the fact that you top the whole thing with more chocolate just makes this dessert out of this world.

One thing though, it doesn’t say to line your pan with foil, but I would! I always line the bottom of my pans with parchment paper, but that wasn’t enough. Line your pan to save yourself headaches later when trying to get this out without cracking the chocolate top. Just trust me on this one. Other then that, this is such an amazing recipe. Enjoy!!

Bottom Layer
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg beaten
1 1/4 cups graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler.

Add egg and stir to cook and thicken. Remove from heat.

In a large bowl combine crumbs, coconut and nuts.

Pour chocolate over coconut mixture.

… and stir until well incorporated. Press firmly into an ungreased 8″ x 8″ pan.

See Also:  Gluten Free Chocolate Cake with Raspberry Whip Cream

Second Layer
1/2 cup unsalted butter
2 tablespoons and 2 teaspoons cream
2 tablespoons vanilla custard powder (such as Bird’s Custard Powder; I used instant vanilla pudding powder)
2 cups confectioners’ sugar

Cream butter, cream, custard powder, and confectioners’ sugar together well. Add a little pink gel dye and beat until light.

Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter

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

Slice with a warm knife when ready to serve.