Crumb Layer: Preheat oven to 180 degrees C. Butter an 20x20cm square cake tin.
In a large mixing bowl beat unsalted butter with sugar with an electric mixer until very creamy; about 1 minute.
Add the egg and cocoa powder then beat until the ingredients are well mixed.
Pour in the biscuit crumbs, 1 cup coconut and almonds then beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared cake tin.
Bake in the preheated oven for 12 minutes then let the crust cool.
Chocolate Layer: Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat stirring until well blended. Remove from the heat allow to cool for several minutes then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
Vanilla Pudding Layer: Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth; about 2 minutes. Spread the pudding over the chocolate layer.
Coconut Layer: Sprinkle the pudding layer with 1/4 cup coconut, cover loosely and refrigerate until chilled and set; at least 1 hour.