2 c. sifted flour
2 c. sugar
1/2 tsp. salt
1/2 c. butter
1/2 c. shortening
1 c. water
1/4 c. cocoa
2 eggs, slightly beaten
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla

Sift flour, sugar and salt. Set aside. In saucepan combine butter, shortening, cocoa and water. Bring to boil and pour over flour mixture. Add eggs, buttermilk, soda, cinnamon and vanilla. Beat just until smooth. Immediately pour into greased 9 x 13 inch pan. Bake at 350 degrees for 40 to 50 minutes.

Meanwhile prepare icing:

1/2 c. butter
1/4 c. cocoa
6 tbsp. milk
1 lb. powdered sugar
1 tsp. vanilla
2 c. coconut
1 c. chopped pecans

Combine butter, cocoa and milk and bring just to boil. Remove from heat and add sugar and vanilla. Beat with spoon until smooth. Stir in coconut and pecans. Spread over hot cake as soon as it comes from oven. Cool in pan.