Preheat the oven to 350?F. Prepare a 13 x 9 inch sheet cake pan with foil and grease then lightly flour.

In a large mixing bowl, thoroughly whisk together the flour, sugar and salt. In a heavy saucepan over medium heat, bring the butter, cocoa, and water to a boil, stirring frequently and pour over the sugar-flour mixture. Add the milk, baking soda, vanilla extract, cinnamon and eggs. Mix well and pour into the prepared pan. Bake for 30 minutes.

Allow cake to cool a bit. If cake is domed, lift foiled cake out of pan and slightly cut off top of cake to level it. If cake is level, move to next step.

Mix sweetened condensed milk, coconut flakes and pecans together and evenly spread over cake. Turn oven on high broil and broil for 1-2 minutes; just until coconut is lightly toasted.

To make the frosting, heat butter in microwave to melt. In a medium bowl fit with an electric mixer, combine butter, powdered sugar, cocoa powder and vanilla extract. Beat on low setting and slowly add milk. Beat on medium speed for a minute or two.

Using a spatula, spread a thin layer of frosting over the cake to frost. To get a thicker frosting because this is very thin, double frosting recipe if desired. Allow frosting to harden slightly before removing/serving.

Store tightly covered in refrigerator.