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FOR THE CAKE:
- 4 large eggs
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup flaked coconut
- 1/2 cup pecans, chopped
FOR THE FROSTING:
- 1 (7 oz) jar marshmallow creme
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup cocoa powder
- 2 teaspoons vanilla extract
- 6-8 tablespoons milk
- 4 cups powdered sugar
PREPARATION
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- Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, beat eggs with an electric mixer until thick. Add sugar and vanilla and beat to combine.
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- In a separate bowl, whisk together melted butter, flour, cocoa, salt, coconut, and pecans. Add to egg mixture and stir until well combined.
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- Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, 25-28 minutes.
- Meanwhile, prepare the frosting:
- In a clean bowl, stir together the melted butter and cocoa powder. Add vanilla and 2 cups of the powdered sugar and beat well.
- Add half of the milk, followed by remaining 2 cups of powdered sugar. Beat until smooth, adding more milk to reach desired consistency if needed.
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- When cake is done, immediately remove from oven and spread marshmallow creme over the top. Spread frosting over marshmallow creme and use a spatula or knife to swirl them together. Enjoy!