4 eggs
2 c. butter
1 1/2 c. flour
1 tsp. vanilla
1/3 c. cocoa
1 c. chopped pecans
1 c. coconut
1 lg. jar marshmallow cream or 1 lb. mini marshmallows
2 c. sugar

Beat eggs and sugar; set aside. In mixing bowl, combine butter, flour, coconut, vanilla and pecans. Mix well and then add cocoa and sugar mixture. Grease 13 x 9 inch pan. Bake at 350 degrees for 30 minutes. Remove from oven and top with marshmallow cream. Let cool.

TOPPING:

1 stick butter
1/3 c. milk
1 tsp. vanilla
1 box powdered sugar
1/3 c. cocoa

Melt butter. Add remaining topping ingredients. Mix well and frost top of cake.