2 c. sugar
1/3 c. cocoa
1 1/2 c. butter
4 eggs
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 1/3 c. flaked coconut (1 can)
1 1/2 c. pecans, chopped
1 (7 oz.) jar marshmallow cream

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

Bake in a 9 x 13-inch pan for 40 minutes at 350°F. When done, spread marshmallow cream on hot cake. Cool before frosting.

Frosting:

1 (16 oz.) box powdered sugar
1/2 c. butter, softened
1/2 c. evaporated milk
1/3 c. cocoa
1 tsp. vanilla extract

Sift together sugar and cocoa. Cream butter with dry ingredients, then stir in milk and vanilla. Spread over cake.