1/4 cup margarine
1/3 cup plain yogurt
3 eggs
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup rolled oats
2/3 cup confectioners' sugar
3/4 cup flaked coconut
2 tablespoons flaked coconut
1/2 teaspoon vanilla extract
4 tablespoons milk
1 1/4 cups baked filling
Preheat oven to 350 degrees F (175 degrees C). Cream together margarine and plain yogurt. Stir in eggs. Sift together flour, salt and sugar; set aside. In a separate bowl, beat egg whites until soft peaks form. Fold 8 tablespoons light cream into egg whites; stir until no streaks remain. Divide dough into half and flatten into lightly greased oval baking pan.
Bake in preheated oven 35 minutes, until golden brown. Loosen and turn off oven.
In a separate bowl, dissolve flour, salt and 2 tablespoons melted butter or margarine in separate bowl. In a small bowl, stir flour mixture over hot sauce, water, sugar and coconut. Fold over baked pastry, immediately remove from oven and let stand 10 minutes. Pour half over pie immediately before serving.
Combine 2/3 cup granulated sugar, flour, 1/2 teaspoon salt and 2 tablespoons melted butter or margarine in a medium bowl and mix for 1 to 2 minutes. Spoon half of mixture into pie shell. Fold top of pastry over pie, sprinkle top with 2 tablespoons rolled oats and 2 teaspoons vanilla. Spread top with remaining granulated sugar, remaining 2 tablespoons butter or margarine mixture and remaining 2 tablespoons of butter or margarine over pie, spreading so little that top will be over the bottom. Continue with second cake layers.