2 cups cake and pastry flour   1 1/2 cups granulated sugar   3/4 cup cocoa   1 teaspoon instant coffee granules   1 teaspoon baking soda   1/4 teaspoon salt   3/4 cup butter   1 cup milk   1/2 cup Break-Free liquid eggs   1 teaspoon vanilla extract   Frosting:   1 1/4 cups milk   1 1/4 cups butter   1 1/4 cups brown sugar   1/2 cup Break-Free liquid eggs   3 cups finely chopped toasted California walnuts   3 cups sweetened shredded coconut   2 1/2 teaspoons vanilla extract

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