2 sticks butter
1/3 c. cocoa
1 c. coconut
2 c. sugar
4 eggs
1 1/2 c. flour

Melt butter, stir in other ingredients until blended; do not beat. Spread in greased and floured 9x13 inch pan. Bake at 350 degrees for 25-30 minutes. While hot, spread with 7 oz. jar of marshmallow creme, let cool.

FROSTING:

1 stick butter
1/3 c. cocoa
1 tsp. vanilla
1/3 c. milk
1 lb. powdered sugar
1 c. nuts

Mix butter, vanilla, and milk. Add sugar and nuts. Pour over cake and swirl through marshmallow creme.