1 1/2 c. flour
2 tbsp. cocoa
1 c. butter
2 c. sugar
1 tsp. vanilla
4 eggs
1 1/2 c. chopped pecans
1 (3 1/2 oz.) can flaked coconut
1 (7 oz.) jar marshmallow creme

Grease and flour 9x13 pan and set aside. Mix flour and cocoa together; set aside. Beat butter for 30 seconds to soften. Add sugar and vanilla, beating until fluffy. Add eggs. Beat in flour mixture. Stir in pecans and coconut. Turn mixture into prepared pan. Bake at 350 for 35 minutes. While cake is still hot, spread with marshmallow creme. Cool completely and add icing.

1/2 c. butter
4 c. sifted powdered sugar
1/2 c. cocoa
1/2 c. evaporated milk
1 tsp. vanilla