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

Cream butter and sugar. Add eggs and vanilla. Sift flour and add to mixture; add cocoa. Stir in coconut and pecans.

Bake in long cake pan at 350°F for 35 minutes.

When cake is done, spread 1 pint marshmallow cream on hot cake; let cool.

Icing:

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

Mix together well and spread on cake.