Cream butter and sugar together.
In a separate bowl, sift together flour and cocoa.
Add to the creamed mixture.
Add eggs one at a time, beating well after each addition.
Stir in nuts and coconut.
Bake at 350 for 30-40 minutes.
Immediately cover hot cake with marshmallow cream and cool before icing.
Mix together cocoa powder and powdered sugar in melted butter, vanilla and evaporated milk. Pour icing on cake.