2 sticks butter
1 1/2 c. flour
2 tbsp. cocoa
1/2 tsp. baking soda
1 c. coconut
Marshmallow cream
2 c. sugar
4 eggs
1 1/2 tsp. salt
1 tsp. vanilla
1 c. chopped nuts

FROSTING:

1/2 lb. powdered sugar
1/2 stick butter
1/4 c. evaporated milk
3 tbsp. cocoa
1/2 tsp. vanilla

Melt butter and cocoa. Beat eggs; add sugar gradually. Mix flour, salt and baking soda. Add melted butter and cocoa mixture to eggs and sugar. Add vanilla. Add flour mixture and mix well. Add coconut and nuts. Bake at 325 degrees for 25 to 30 minutes in a 9 x 13 inch cookie sheet. Spread half a jar of marshmallow cream over top of hot cake. Let cool.

Beat ingredients for frosting together. Spread on cooled brownies.