2 sticks butter
3 eggs
1 1/4 c. sugar
2 c. coconut
Pinch of salt
3 heaping tbsp. cocoa
1 c. flour
1 can Eagle Brand milk

Cream butter and sugar. Add eggs, flour, cocoa and salt. Spread in 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Remove from oven, spread 2 cups coconut, then pour 1 can Eagle Brand over top. Bake additional 15-20 minutes. While still hot cover with Chocolate Icing.

CHOCOLATE ICING:

1 c. confectioners sugar
1 tbsp. butter
1 tsp. vanilla
3 tbsp. cocoa

Mix above ingredients, adding milk to make spreadable consistency.