2 c. sugar
3 sticks butter
1 tsp. vanilla
1 1/3 c. coconut
7 oz. jar marshmallow creme
1/3 c. cocoa
4 med. eggs
1 1/2 c. flour
1 1/2 c. chopped nuts

ICING:

1 stick butter
1/2 c. milk
1 lb. box confectioners' sugar
1 tsp. vanilla
1/3 c. cocoa, sifted

Mix sugar with cocoa and cream together with butter. Add eggs, beating well. Add vanilla and mix thoroughly. Add flour, coconut and nuts, mixing well. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 40 minutes or until done. Edge will shrink from pan side. When done spread marshmallow creme over hot cake. Let cool in pan, then frost.

ICING: Combine ingredients in bowl and beat until perfectly smooth. Spread on cool cake. Frosting sets slowly; you can speed it up by placing in the refrigerator.