Line a 8x8" baking pan with parchment paper with some hanging off edges to lift out easily.
Base Layer
Melt 8 tablespoons of butter. In a food processor combine graham cracker crumbs, coconut, almonds, melted butter, cocoa and sugar. Pulse several times until mixture is ground and well mixed.
Spoon into prepared 8"x8" baking pan and press crumb mixture evenly into bottom using rubber spatula or hands. Set aside.
Filling
Using a hand mixer, beat 8 tablespoons of softened butter, powdered sugar, cream, custard powder and vanilla in a bowl on medium speed until smooth. Spread evenly over chocolate crumb layer. Set aside.
Chocolate Topping
Melt remaining 4 tablespoons of butter and chocolate in saucepan over medium heat. Stir to blend and let cool for a minute.
Spread evenly over vanilla layer. Chill until chocolate is firm and dessert is set, at least 4 hours. Cut into squares and serve.
Video
Notes
4 crackers make up 1 sheet. 5 1/2 sheets ground make 1 cup. For this recipe we will need 6 sheets ground total.
Bird's Custard Powder is traditionally used in the filling. Substitutes include: 2 tbsp powdered vanilla pudding OR a quarter cup of powdered milk. Bird's Custard Powder is available online.