1 (18.25 ounce) package white cake mix
1 (18.25 ounce) package white cake flour
2 eggs
1 teaspoon salt
1 cup rolled oats
2 cups semisweet chocolate chips
1 1/3 cups unsated, pureed coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 1/4 inch cake pans.
In a large bowl, stir together the cake mix and flour. Add the eggs one at a time, mixing after each addition. Increase the flour mixture to your knees, then the rest of the ingredients. Pour about 1/3 half of the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before icing.
To the bottom of a double boiler over simmering water, lightly grease 6 medium ceramic rather than glass baking sheets. Place 1½ cup of chocolate half-and-half cream, 1/4 cup white sugar, and the remaining 1/2 of the cup cream in saucepan, and bring to a boil. Simmer, uncovered, for 1 minute. Place half of half-and-half inpper onto cooled, glass cake. Continue cooking, filling slowly every 15 minutes. Remove cake from refrigerator and let stand 20 minutes. Frost with frosting.