4 eggs
2 c. sugar
1 c. butter, melted
1 1/2 c. flour
1/2 c. cocoa
1 tsp. vanilla
1 c. coconut
2 c. chopped nuts
1 (7 oz.) jar marshmallow cream

Beat eggs and sugar at high speed for 2 minutes. Combine melted butter, cocoa, flour, vanilla, nuts and coconut. Blend both mixtures together. Bake in a prepared 9 x 13 inch pan at 350 degrees for 30 to 40 minutes. While still hot, spread marshmallow cream on top. Frost while cake is warm.

FLOODTIDE FUDGE FROSTING:

1/2 c. melted butter
6 tbsp. milk
1/3 c. cocoa
1 lb. powdered sugar
1 tsp. vanilla
2 c. chopped nuts

Combine all ingredients and mix well. Spread carefully over marshmallow cream.