Cake:

2 sticks butter
2 c. sugar
1 tsp. cinnamon
1 1/2 c. flour
4 large eggs
2 tbsp. cocoa
1 tsp. vanilla
1 1/2 c. coconut
1 1/2 c. pecans, chopped
1 large jar marshmallow cream

Icing:

1/3 c. cocoa
1/2 tsp. vanilla
1 box powdered sugar
1 stick butter
1/2 can Milnot milk
1/2 c. chopped pecans

Cream sugar, cocoa and butter, then add eggs and vanilla; mix well. Next, add flour, coconut, nuts and 1 teaspoon of cinnamon. Pour into a greased and floured 9 x 13-inch pan.

Bake for 30 to 40 minutes at 350°F until done. While still very warm, spread marshmallow cream over the cake evenly, then icing.

Mix cocoa and melted butter together. Add powdered sugar, vanilla and milk. Pour over cake. Sprinkle with chopped nuts.