1 c. butter
4 eggs
1 c. coconut
2 c. sugar
1 1/2 c. flour
1/3 c. cocoa
1 tsp. vanilla
1 c. chopped nuts
1 (13 oz.) jar marshmallow creme

FROSTING:

1/2 c. butter
6 tbsp. milk
1/3 c. cocoa
1 lb. box powdered sugar
1 c. chopped nuts

Preheat oven to 350 degrees. In large bowl with electric mixer at medium speed, beat butter until creamy. Add eggs, 1 at a time. Using spoon, stir in coconut, sugar, flour, cocoa, vanilla and walnuts. Spread batter in greased 9"x13"x2" pan. Bake at 350 degrees for 45 minutes. While cake is hot spread marshmallow creme over cake. Cool.

FROSTING: Beat all ingredients except 1/2 cup nuts until smooth. Spread over cake and top with 1/2 nuts. Very rich.