First Layer:

Mix the first 3 ingredients in top of a double boiler. Add the egg to cook and thicken. Remove from heat. Stir in the crumbs and coconut. Press firmly into an ungreased 8×8″ pan. Place in the freezer as you make the next layer.

Second Layer:

Cream all layer ingredients together well. Beat until light. Remove pan from freezer and spread mixture over the first layer.

Third Layer:

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