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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 40 |
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I heared this is Canadian's favourate dessert. Legend has it that the first recipe was printed in the 1952 Nanaimo Hospital Cookbook edition, submitted by Women's Auxillary of Nanaimo, B. C. That is 3 hours drive away from where I live. Ingredients:
for the base |
1 c. butter |
2 tbsp. sugar |
2 eggs slightly beaten |
3 c. unsweetened coconut flakes |
350 grms. chocolate graham crackers crumbs |
for filling |
1/2 stick (70 grms) butter, melted |
1/4 c. milk |
1 tsp. vanilla extract |
3 1/2 c. confectioner's sugar |
2 tbsp. instant vanilla pudding powder or custard mix |
for toppings |
7 oz. (200 grms) unsweetened baking chocolate |
2 tbsp. butter |
Directions:
1. Pre-heat oven to 350F.
2. Lightly grease a 9 x13 baking pan.
3. For Base:
4. Combine butter, sugar & eggs in a bowl and whisk until smooth.
5. Add coconut and crumbs, and stir to combine.
6. Prees mixture into pan and bake until firm, about 20 minutes.
7. Cool completely on a wire rack.
8. For Filling:
9. Combine all filling ingredients in a mixing bowl and beat until creamy.
10. Spread over the prepared base and chill for 30 min. in the fridge.
11. For Topping:
12. Combine butter and chocolate in a metal bowl
13. Melt chocolate mixture over double boiler by stirring occassionally.
14. Spread choc. mixture over the filling evenly and return to the fridge
15. to chill until topping has hardened. cut into squares.
16. Store in airtight container and keep in fridge for at least 7 days.
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