2 c. sifted all-purpose flour (sift before measuring)
2 c. granulated sugar
1/2 tsp. salt
1/2 c. regular butter
1/2 c. shortening
1/4 c. unsweetened cocoa
2 eggs, slightly beaten
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. cinnamon

ICING:

1/2 c. regular butter
1/4 c. unsweetened cocoa
6 tbsp. milk
1 (1 lb.) pkg. powdered sugar
1 tsp. vanilla
2 c. flaked coconut
1 c. chopped pecans

Preheat oven to 350 degrees. In large bowl, sift flour with granulated sugar and salt; set aside. Grease 9x13x2 inch baking pan.

In small saucepan, combine 1/2 cup butter, shortening, 1/4 cup cocoa and 1 cup water; bring to boiling, pour over flour mixture. Add eggs, buttermilk, soda, cinnamon, and 1 teaspoon vanilla; with mixer, beat just until smooth. Pour into pan. Bake 40 to 50 minutes or until springs back when pressed with fingers.

Meanwhile, make icing, in medium saucepan. Combine butter, cocoa, and milk, bring to a boil, remove from heat. Add sugar and vanilla, with spoon, beat until smooth. Stir in coconut and pecans. Spread over hot cake as soon as it is removed from oven. Cool in pan.