Line a 9x9 pan with parchment paper

Combine the unsalted butter with the eggs in a heat safe bowl over boiling hot water or low heat on the stove. Stir vigorously while combining cocoa powder and sugar until thick fudge resembling mixture is formed. Remove from heat once this is done.

Add the coconut shreds, graham cracker crumbs, peanuts, and salt. Once fully combined, flatten mixture in pre-lined 9x9 pan and refrigerate.

In a stand mixer, mix butter at high speed, gradually adding sugar and custard powder. Beat mixture for approximately 3 minutes.

Add heavy cream and vanilla and continue to mix at high speed for approximately 1 minute or until mixture looks fluffier.

Spread filling on the base and place in freezer before the last steps.

Melt the chocolate and heavy cream in a microwave safe bowl at 20 second intervals until fully melted. Spread chocolate onto the filling layer and refrigerate before serving.