2 sticks butter
2 c. sugar
1/3 c. Hershey's cocoa
4 eggs
1 tsp. vanilla
1 1/2 c. flour
3/4 c. coconut
1 1/2 c. chopped pecans
1 (7 oz.) jar marshmallow cream
Icing (recipe follows)

Cream butter, sugar and cocoa. Add eggs and vanilla and mix well. Add flour, coconut and pecans. Bake in greased and floured 9x13 inch pan at 350 degrees for 30 to 35 minutes or until cake tests done with toothpick. When done, spread immediately with marshmallow cream. While still warm, but not hot, spread with icing.

ICING:

1 stick butter
1 box powdered sugar
1/2 c. Hershey's cocoa
1/2 c. evaporated milk
1 tsp. vanilla

Melt butter. Sift sugar and cocoa and add to butter. Add milk and vanilla. Spread on cake.