Preheat oven to 325º.

Mix crumbs, powdered sugar and butter and pat into an 8 x 8 pan (may line with non-stick foil for easy removal). Bake for 10 minutes.

Pour sweet and condensed milk into a microwave-safe bowl, and heat till quite warm to touch. Stir in coconut. Spread evenly over crust. Bake 15 minutes. Allow to cool slightly before icing.

Melt chocolate and cream in the microwave, using stopping and stirring at 30-second increments, till smooth. Give the mixture a good whisk and pour over coconut layer and spread to cover.

Chill before cutting for a cleaner cut. If chocolate is too hard, it will crack unless you first score it with a hot, dry knife.