2 c. sugar
2 sticks butter
4 eggs
2 tbsp. cocoa
1 1/2 c. flour
1 tsp. vanilla
1 1/2 c. coconut
1 1/2 c. pecans

Cream butter and sugar; add beaten eggs and mix well. Add cocoa and flour; mix well. Add vanilla, coconut and nuts; mix. Bake 35 minutes at 350 degrees. Use 9 x 13-inch greased pan. Smooth 1 pint jar marshmallow cream over cake as soon as it comes from the oven.

FROSTING:

4 c. powdered sugar
1/2 c. cocoa
1 stick butter
3/4 c. Eagle Brand condensed milk

Combine and spread on top of cake.