1/2 c. Crisco
2 tbsp. cocoa
2 eggs
1 c. water
2 c. flour
1/2 c. buttermilk
2 c. sugar
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt

Cream Crisco, cocoa, eggs, sugar and vanilla. Sift flour, cinnamon, soda and salt together and add to creamed mixture with water and buttermilk.

Bake at 350°F about 45 minutes in square pan. Spread with icing while cake is warm.

Icing:

1 stick butter
1/3 c. milk
2 tbsp. cocoa
1 (16 oz.) box powdered sugar
1 can coconut
1 c. pecans, chopped

Bring first three ingredients to a boil. Add powdered sugar, coconut and pecans. Spread on warm cake.