1 c. butter
1 1/2 c. nuts
1 (7 oz.) jar marshmallow fluff
1 1/2 c. flour
2 tbsp. cocoa
1 tsp. vanilla
2 c. sugar
1/2 c. coconut
4 eggs

Cream butter, sugar and cocoa together. Beat in eggs and vanilla. Gradually add flour, stirring well. Fold in nuts and coconut. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Remove from oven and spoon on the jar of marshmallow fluff. Return to oven for 5 minutes. Cool cake before frosting.

FROSTING:

1/2 c. butter
1 lb. confectioners' sugar
1/2 c. cocoa
1 tsp. vanilla
1/4 c. milk (more if needed)

Cream butter and powdered sugar. Add cocoa, vanilla and milk and beat until smooth and creamy. Spread evenly over cake.