3/4 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/2 c. flour
2/3 c. cocoa
1 1/2 c. chopped pecans
1 can (3 1/2 oz.) flaked coconut
1 jar (7 oz.) Kraft Marshmallow Creme

Cream butter and sugar until light and fluffy; blend in eggs and vanilla. Add combined flour and cocoa. Mix well, stir in nuts and coconut. Pour into greased and floured 13x9 inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Spread marshmallow creme over top of cake. When cool spread with frosting.

FROSTING:

1/2 c. butter
1 tsp. vanilla
4 c. sifted confectioners' sugar
1/3 c. cocoa
1/2 c. evaporated milk

Cream butter, blend in vanilla and combined sugar and cocoa alternately with milk beating until light and fluffy. Spread over marshmallow creme on cake.