1 c. butter
2 c. sugar
1 tsp. vanilla
4 eggs
2 tsp. cocoa
1 1/2 c. flour
1 1/2 c. angel flake coconut
1 (7 oz.) jar marshmallow creme
1 1/2 c. walnuts, broken into lg. pieces

Preheat oven to 350 degrees. Cream butter and sugar with mixer. Beat in eggs and vanilla. By hand stir in flour and cocoa. Add coconut and walnuts. Bake in greased 9 x 13 inch pan for 30-40 minutes. As soon as cake comes out of the oven, punch holes in the top and spread the marshmallow creme over it. Let it cool completely and then frost.

FROSTING:

1 box powdered sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. cocoa

Combine ingredients with hot coffee and beat. Spread on cake. I do not always use a whole box of sugar. It is better to make this cake 2 days before you use it. Just cover well and do not refrigerate. Serves 8-10.