Icing: 1 (eight-ounce) package cream cheese 1 stick butter, softened 1 cup melted marshmallows 1 (1-pound) box confectioners' sugar 1 cup shredded coconut 1 cup chopped pecans
Cake: Preheat oven to 350 degrees F.
In a mixing bowl, beat eggs. Gradually add sugar and beat until light and fluffy. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Icing: Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.