Coconut Mounds Cake

Preheat oven to 350 degrees. Cream together 2 cups sugar and 1 cup shortening. Beat in eggs 1 at a time. Sift the flour together. Add to the sugar mixture, alternating with the cup of milk. Stir in vanilla. Pour into 3 greased and floured cake pans. Bake for 30 to 35 minutes. Place 1 cup sugar and 1 cup milk in saucepan and bring to a boil. Add coconut and marshmallows. Stir and boil for 5 minutes. Stir in vanilla. Spread between layers while they are still hot. Let cool and frost. For frosting, combine 2 cups sugar, margarine, evaporated milk and cocoa and cook over medium heat. Stir constantly until thick and it forms a soft ball when small amount is dropped in cold water. Cool and frost top and sides of cake.