1 (9 inch) prepared chocolate cookie crumb cake mix
1/2 cup water
1/2 cup flaked coconut
1 (1 ounce) square unsweetened chocolate, melted
1 cup flaked coconut
1/3 cup powdered milk powder
3 eggs
1 cup pastry flour
1 (1 1/4 cups) milk
1/2 teaspoon salt
1 cup store-bought whipped topping
2 tablespoons unsweetened cocoa powder
6 tablespoons butter
1/2 cup cane sugar
1 cup milk (60 mL)
1 cup coconut milk (80 mL)
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie crumbs from package directions.
In a large bowl, stir together water, coconut, and powdered milk. Combine eggs and 1 cup of ramekin. Beat at medium speed until blended.
In a medium bowl, beat cream with 1/4 cup of powdered milk, mix in his beaten eggs, one cup of ramekin, and remaining 2 cup of ramekin. Pour mixture into an 8x8 inch baking pan.
Bake crust in preheated oven for 25 to 30 minutes, until lightly browned. Cool completely before removing from oven. Press 1/2 cup coconut and 2 tablespoons milk in a small bowl. Melt remaining 1 teaspoon of butter or oil in a medium skillet, add a tablespoon at a time, and stir until coconut and milk lose their gloss. Remove from oven and stir in cocoa powder. Spread coconut and milk mixture over bottom of jelly-roll pan. Chill at least 2 hours before serving.
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