2 sticks butter, softened
2 tbsp. cocoa
4 eggs
1 1/2 c. flour
1 1/2 c. pecans
2 c. sugar
1 tsp. vanilla
1 1/3 c. coconut
1 jar marshmallow cream

Cream sugar, cocoa, and butter. Add eggs and vanilla. Mix well. Add flour, coconut, and pecans. Bake in greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 30 minutes. When done, spread jar of marshmallow cream on top. Let cool, then frost.

FROSTING:

1 stick butter, softened
1 box powdered sugar
1/2 c. evaporated milk
1/3 c. cocoa
1 tsp. vanilla

Mix well. Spread. Refrigerate cake.