2 c. sugar
1/3 c. cocoa
3 sticks butter
4 eggs
1 1/2 c. flour
1 tsp. vanilla
1 c. coconut
1 c. pecans
1 (7 oz.) jar marshmallow cream

Cream sugar, cocoa and butter. Add eggs and vanilla. Mix well. Add flour, coconut and pecans.

Bake in 9 x 15-inch or 9 x 13-inch pan for 40 minutes at 350°F. Spread jar of marshmallow cream on hot cake when done. Cool, then frost.

Frosting:

1 box powdered sugar
1 stick butter
1 tsp. vanilla
1/3 c. cocoa
1/2 c. canned milk

Cream all together and spread on cake.