1 (18 ounce) package white cake mix
12 eggs
1 (3 ounce) package instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 cup flaked coconut
1 cup chopped pecans
1/4 cup butter, softened
1 1/2 cups boiling water
1 1/2 cups rolled oats
1 cup brown sugar
2 cups walnuts
1 tablespoon vanilla extract
1 cup rolled brown sugar
1/2 teaspoon almond extract
1/3 cup vegetable oil
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, beat eggs and pudding mix until frothy. Mix in baking soda; stir into egg mixture. Pour batter into prepared crust.
Bake in preheated oven for 30 minutes. Cool completely and frost with white icing.
Frost with coconut and pecans by melting butter in a large saucepan.
In a separate small bowl, mix 1/4 cup butter with 2 cups boiling water and stir into coconut mixture. Beat in brown sugar. Stir in walnuts. Chill in refrigerator at least 2 hours, but preferably overnight.
To make the icing: In a small bowl, mix brown sugar, 1/2 cup walnuts, pecans and salt and pepper into 1/3 cup boiling water. Gradually beat in coconut mixture until smooth.
To make the glaze: In a large bowl, mix brown sugar, 1/2 cup nuts, brown sugar, 1/2 teaspoon vanilla and orange extract. Gradually drizzle on top of cake while still warm.