Stir and cook over double boiler until well blended (about 10 minutes) :

1/4 c. butter
1/4 c. white sugar
5 tbsp. cocoa
1 tsp. vanilla
1 egg

Remove from heat and add 2 cups graham wafer crumbs (12 double wafers) and 1 cup coconut. Mix until well blended. Pack in a 9 x 9 inch or 8 x 8 inch pan.

Spread with this icing: Mix, 1/4 cup butter (melted), 3 tablespoons milk, 2 tablespoons custard powder, 2 cups icing sugar. This will be a little runny. Spread on top of graham wafer mixture. Place in refrigerator while making icing.

Melt 5 squares of semi-sweet chocolate and 1 1/2 tablespoons butter. Remove mixture from refrigerator and drizzle icing over top. Return to refrigerator and cut when it begins to harden (about 1 1/2 inch squares).