2 1/4 c. flour, sifted
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. sour milk
1/3 c. hot water
1/2 c. cocoa

Sift together flour, baking soda, baking powder and salt. Set aside. Cream shortening; add sugar gradually, beating thoroughly after each addition. Add vanilla, then well beaten eggs. Beat until light and fluffy. Beat in flour mixture alternately with sour milk. Mix cocoa and hot water to form a smooth paste. Mix and bake at 350 degrees for 30 to 35 minutes in a 9 x 13-inch loaf pan. Heat together until melted 1/2 cup sugar, 3/4 cup milk and 24 large marshmallows. Then add 4 cups coconut and pour over hot cake. Cool.

FROSTING:

1/3 c. milk
3/4 c. sugar
1 stick butter
1 (6 oz.) pkg. chocolate chips
1 tbsp. Karo syrup

Bring to a boil and boil for 1 1/2 minutes. Cool and pour over coconut mixture.