CAKE:

1 cup butter
4 eggs
1 cup coconut flakes, Moist style
2 cups sugar
1 1/2 cups purpose flour, sifted
1/3 cup cocoa powder, unsweetened
1 teaspoon vanilla extract
1 cup nuts, chopped
13 ounces marshmallow cream

FROSTING:

1/2 cup butter
6 tablespoons milk
1/3 cup cocoa powder, unsweetened
4 cups confectioner's sugar
1 cup nuts, chopped

Using electric mixer, and in a large bowl, cream butter. Slightly beat eggs and add to butter. Mix well. Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together. This is a heavy batter. Do not beat.

Spread batter in greased 9x13x2 inch pan. Bake at 350°F for about 45 minutes. As soon as cake is taken from oven, spread marshmallow creme over top. Cool for 20 minutes.

To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer. Pour over marshmallow creme. Top with nuts.

Serving Size: 12.