4 eggs
2 c. sugar
3 sticks butter
1 1/2 c. flour
6 tbsp. milk
1 box powdered sugar
1 to 2 cups nuts (pecans)
1/3 c. cocoa
1 tsp. vanilla
1 c. coconut
1/2 c. chopped pecans
Another 1/3 c. cocoa
Another 1 tsp. vanilla
1 jar marshmallow cream

Beat 4 eggs and 2 cups sugar together until thick and lemon colored. Combine 2 sticks melted butter, 1 1/2 cup flour, 1/3 cup cocoa, 1 teaspoon vanilla, 1 cup coconut and 1/2 cup sugar mixture. Bake in greased and floured 13x9 inch pan for 30 minutes in 350 degree oven. Remove from oven and immediately spread a jar of marshmallow cream. Let set awhile. While still warm. Put on frosting. Add 1 stick melted butter (still warm), 1/3 cup cocoa, 1 teaspoon vanilla, 6 tablespoons milk, 1 box powdered sugar. Beat, and then add 1 to 2 cups nuts. Spread gently over marshmallow cream, letting it swirl through.