1 1/2 c. grated sweet potatoes
1 1/2 c. Crisco oil
1 sm. can crushed pineapple
4 stiffly beaten egg whites
4 tbsp. hot water
2 1/2 c. cake flour or plain, sifted several times
2 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
4 egg yolks

Place sugar and oil in large mixer bowl. Mix until smooth. Add slightly beaten egg yolks, hot water and dry ingredients; mix well. Remove from mixer, stir in potatoes, vanilla and pineapple, stirring by hand. Fold in egg whites. Divide into 3 (8") round cake pans that are well greased and floured. Bake at 350 degrees for 25 to 30 minutes. Cool before frosting.

FROSTING:

1 lg. can Pet milk, undiluted
1 stick butter
3 egg yolks, beaten
1 c. sugar
1 c. coconut
1 tsp. vanilla
1 c. pecans, chopped

Combine milk, butter, sugar and eggs in pan. Cook over low heat, stirring constantly for 12 minutes or until thick. Stir in coconut, nuts and vanilla.