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

Cream butter and sugar until light and fluffy, using medium speed of mixer. Add eggs one at a time, beating well after each addition. Add vanilla, flour, cocoa to creamed mixture blending well. Fold in pecans and coconut on low speed. Pour into greased and floured 9 x 13 inch pan. Bake 25 to 30 minutes in 350 degree oven. While cake is hot spread with marshmallow creme.

ICING:

1 box powdered sugar
1/2 c. melted butter
1/2 c. evaporated milk
1/3 c. cocoa
1 tsp. vanilla