Combine 1/2 cup butter, sugar, and cocoa powder in a pot and on low, melting the butter and ingredients together. Stir occasionally until melted and smooth. Take off stove.

While the above is melting, whisk the egg in a separate bowl, then, temper the egg. Do this by mixing tablespoons of the melted butter, sugar, and cocoa mixture, slowly, into the egg. Keep adding tablespoons, then mix, and do this until both mixtures are combined. Set aside.

Use a food processor to crush the graham crackers and mix them with the coconut. Add the butter and egg mixture until blended well.

Press the mixture into the bottom of an ungreased 8x8 pan, you can use parchment too. Chill in the fridge while working on the second layer!

Cream together 1/2 cup butter, heavy cream, cornstarch, and vanilla until light and fluffy. Mix in the powdered sugar until smooth. 

Spread over the first layer in the pan. Chill while working on third layer.

Melt the semisweet chocolate and 2 teaspoons butter together over low heat. 

Spread over the chilled layer two. 

Chill to set before cutting into squares.