3 cups honey
3 cups vegetable oil
1 cup brown sugar
1 cup all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups flaked coconut
1 cup chopped pecans
1 cup chopped pecans
1 1/2 cups chopped rolled oats
1 (8 ounce) can evaporated milk
3 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup vegetable oil
2 1/2 cups flaked coconut
1 (16 ounce) package mini vanilla wafers
6 8x8 inch cake pans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 7x9-inch pan.
In a large bowl, beat honey, oil, brown sugar, flour, eggs, vanilla, flour, baking powder, baking soda. Beat in coconut, pecans, pecans, oats, evaporated milk, chocolate and coconut. Mix with wire whisk until mixture is moist. Stir in chocolate and coconut ingredients. Pour batter into prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely in pan.
To make the icing and frosting: In a medium saucepan, combine lite cream frosting, sugar and eggs; beat until smooth. Gradually pour lite cream frosting over cake while still in pan. Cool and frost.
To assemble: Place 1 cake layer on top of another cake layer. Place pecans, pecans, oats, evaporated milk and vanilla extract on top of the pecans.