2 sticks butter
2 Tbsp. cocoa
1 Tbsp. vanilla
1 1/2 c. coconut
2 c. sugar
4 eggs
1 1/2 c. flour
1 1/2 c. chopped pecans

Cream butter, sugar and cocoa. Add eggs and vanilla. Mix well. Add flour, coconut and pecans. Beat well. Pour into a greased and floured 9 x 13-inch pan. Bake 40 minutes at 350°. As soon as cake is out of oven, spread one 7 ounce jar of marshmallow cream over cake. Let cool. Frost.

1 stick butter
1/3 c. cocoa
1 box powdered sugar
1 tsp. vanilla.

Beat until smooth. Add 1/2 cup milk to spread.