4 eggs
2 c. sugar
1 c. melted butter
1 1/2 c. flour
1/3 c. cocoa
1 tsp. vanilla
1 c. shredded coconut
2 c. chopped nuts
1 (7 oz.) jar marshmallow cream

Beat eggs, sugar and butter until creamy. Combine all dry ingredients. Add to creamed mixture. Mix well. Stir in vanilla. Mix will be heavy so use a large spoon, not a mixer.

Spread batter in a greased and floured 13 x 9 x 2 inch pan and bake at 350 degrees for 45 minutes. Remove from oven. While cake is hot, spread on marshmallow cream. Let it set.

FLOOD TIDE FROSTING:

1 stick butter, melted
6 tbsp. milk
1/3 c. cocoa
1 (1 lb.) box powdered sugar
1 tsp. vanilla
2 c. chopped nuts

Mix all ingredients except nuts. Beat on low speed until smooth. Stir in 1/2 the nuts. Spread on cake while its warm. Sprinkle with nuts.