Adapted from recipe provided by my friend, Susan
1 cup graham cracker crumbs
2 tablespoons powdered sugar
1/4 cup butter (1/2 stick), melted
1 can (14 ounces) Eagle Brand sweet and condensed milk
7 ounces coconut
6 ounces semi-sweet chocolate, chopped
2 tablespoons butter, cut in pieces
1/2 cup cream
Preheat oven to 325º.
Mix crumbs, powdered sugar and butter and pat into an 8 x 8 pan (may line with non-stick foil for easy removal). Bake for 10 minutes.
Pour sweet and condensed milk into a microwave safe bowl, and heat till quite warm to touch. Stir in coconut. Spread evenly over crust. Bake 15 minutes. Allow to cool slightly before icing.
Melt chocolate, butter and cream in microwave, using stopping and stirring at 30 second increments, till smooth. Pour over coconut layer and spread to cover.
Chill before cutting. Freezing for a short time will allow for a cleaner cut.