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For Cake Preheat oven to 350 F. Grease and flour a
13x9 baking pan. In a saucepan over the stove,
melt butter on low heat. With a whisk, stir in
granulated sugar and cocoa. Remove from heat. Beat
in eggs, one at a time. Beat in vanilla and salt
until blended well. With a wooden spoon, stir in
flour just until blended. Then stir in pecans and
coconut. Spread batter into pan. Bake 25 minutes.
Remove from oven. Sprinkle marshmallows in an even
layer on top of the cake. Put the pan back in the
oven and bake about 10 minutes until the
marshmallows are golden and puffy. Cool on a wire
rack.
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For Topping When cake is cool, make the topping.
In a pan, melt butter and chocolate over low heat.
Stir frequently until smooth. With a whisk, stir
in cocoa and salt. Stir in cream and vanilla. Beat
in confectioner's sugar. Pour over the cake and
even out. Cool for about 8 minutes. Then, sprinkle
the remaining coconut and pecans over the fudge
topping. Cool completely. Cut into bars.
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