• Preheat oven to 350 degrees F. Use butter or nonstick spray to grease a 9x13 inch cake pan.
• Beat 4 eggs in a large bowl or stand mixer, until thick. Beat in sugar and vanilla.
• In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.
• Whisk in the flour and cocoa (stir in the pecans and coconut as well.)
• Add the butter-flour mixture to the egg mixture and beat well until combined.
• Pour batter into the prepared pan.
• Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.
• Meanwhile, prepare the frosting.

Frosting

• In a mixing bowl, melt 1/2 cup of butter in it. Beat in cocoa powder.
• Add vanilla and 2 cups powdered sugar. Beat well.
• Add half of the milk. Add the remaining 2 cups of powdered sugar and beat well. Add more milk as necessary to reach the consistency you like.
• When the cake is done, remove from the oven and immediately spread the marshmallow creme over the top – warm marshmallow creme before spreading it on the cake. To heat, microwave for 15-25 seconds until it has started to puff up over the edge of the jar. Spread while warm.
• Spread the frosting over the warm cake and marshmallow creme. Let stand overnight.