4 sheets white paper 1 1/2 inches thick
1 3/4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package white cake mix
1 1/2 cups rolled oats
2 cups all-purpose flour
1/2 teaspoon baking powder
3 tablespoons white sugar
1/3 cup butter, melted
4 teaspoons baking soda
1/2 cup chopped walnuts
1 cup shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium, shallow bowl. In a large bowl, stir together 4 sheets of paper, 1/2 cup sugar and 4 eggs. Beat in vanilla, 1/2 cup of oats and 2 cups flour. Stir in baking powder and 2 tablespoons of sugar. Pour batter into prepared prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cool.
To make the dough: In a medium bowl, stir together sugar, flour, baking powder and 1/2 cup butter. Beat in 1/2 cup of sugar, then stir in the flour mixture alternately with the oats.
To make the filling: In a medium bowl, mix 2 egg yolks, 1 teaspoon vanilla extract and 1 cup rolled oats. Gradually stir in the milk mixture, then the coconut and 1 cup of chopped walnuts.
In a large bowl, cream together the butter and 1 cup of sugar until smooth. Blend in the milk mixture just until combined. Pour into cooled crust and sprinkle frosting over top.
To make the glaze: In a small bowl, combine 1 cup rolled oats, 1 cup white sugar, and 1 cup chopped walnuts. Stir well and then spread over cooled cake.