1 1/2 c. all-purpose flour
2 tbsp. unsweetened cocoa powder
1 c. butter
1 1/2 c. sugar
1 tsp. vanilla extract
4 eggs
1 1/2 c. chopped pecans
1 1/3 c. flaked coconut
7 oz. jar marshmallow creme

Grease and flour a 9x13x2 inch baking pan. Set aside. In a small mixing bowl, stir the flour and the cocoa powder; set aside.

In large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds to soften. Add sugar and vanilla, beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in pecans and coconut. Turn mixture into prepared pan. Bake in a 350 degree oven for 35 minutes or until cake tests done. Transfer cake to a wire rack.

While cake is still hot, carefully spread with marshmallow creme. Cool cake completely and decorate with color icing. Makes 16 servings. Nice as birthday cake. Kids love it!