For this project i do not have the "what you will need" filled out because there are pretty much 2 different sets of ingredients that you are going to need for this. Items you need are listed bellow in the first step.
If you are allergic to coconut then you are more than welcome to make this without the coconut.
Same goes for the pecans as well.
Gather your ingredients.
3/4 cup butter
1 3/4 cup granulated sugar
3/4 cup unsweetened cocoa
4 large eggs
2 teaspoons vanilla extract
12 teaspoon salt
1 1/2 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup flaked sweetened coconut
3 cups mini marshmallows
5 tablespoons butter
1 oz (1 square) unsweetened chocolate
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1/4 cup heavy or whipping cream
1 teaspoon vanilla extract
1 cup confectioner's sugar
1/2 cup pecans roughly chopped
1/4 cup flaked sweetened coconut
For Cake: Preheat oven to 350 F. Grease and flour a 13"x9" 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.
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, and enjoy!