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This three-layered dessert is popular all over North America, but it is named for a small town on Vancouver Island, on the West Coast of British Columbia. | First Layer | | ½ cup | Butter | | 1 cup | Chopped Coconut | | 2 oz | Unsweetened chocolate | | 1 | Egg, beaten | | 1 tsp | Vanilla Extract | | 2 cups | Rolled Oats | | 1/3 cup | Granulated Sugar | | | | Second Layer | | 1 Tbsp | Butter | | 2 cups | Icing Sugar | | ½ tsp | Vanilla Extract | | 2½ Tbsp | Milk | | | | Third Layer | | 2 oz | Unsweetened Chocolate | | 1 Tbsp | Butter | | 1 Tbsp | Cream |
This dessert takes quite a while to make because each layer has to cool before adding the second layer. However, once made, these last in the refrigerator for several days. Grease a 9" x 9" pan. In a saucepan, melt the butter for the first layer. Then add the unsweetened chocolate. When the chocolate has melted into the butter add the sugar, vanilla and egg. Slowly add the oats and coconut. Pour the mixture into the pan and allow it to harden in the refrigerator for at least half an hour. In a saucepan melt the butter from the second layer. Stir in the milk, vanilla and icing sugar and smooth it into the pan, over the first layer. Replace in the refrigerator to cool. When the second layer is cool, melt the chocolate for the third layer with the butter and cream in a saucepan. Pour this mixture over the first two layers and put back into the fridge. When the top layer has hardened completely, cut the dessert into squares and serve.
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