1 c. butter
4 eggs
1 c. flaked coconut
1 tsp. vanilla
1 (13 oz.) marshmallow fluff
2 c. sugar
1 1/2 c. sifted flour
1 1/3 c. cocoa
1 c. chopped nuts

Beat butter, add eggs one at a time. Add coconut, sugar, flour, cocoa, vanilla and walnuts. Stir with large spoon. Batter will be very dry and heavy. Bake in a 9x13x2 inch greased pan. Bake at 350 degrees for 25 minutes.

It may take longer so check for doneness. Spread marshmallow fluff over cake as soon as you take it out of the oven. Let cool 20 minutes.

FROSTING:

1/2 c. butter, softened
6 tbsp. milk
1/3 c. cocoa
1 c. walnuts
1 lb. confectioners' sugar

Blend all ingredients at low speed, gradually increasing until smooth. Spread on cake swirling through marshmallow. Sprinkle with nuts.