1 1/2 c. cooking oil
2 c. sugar
4 eggs, separated
4 tbsp. hot water
2 1/2 c. sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. grated raw sweet potatoes
1 c. chopped nuts
1 tsp. vanilla

Combine cooking oil and sugar, beat until smooth. Add egg yolks, beat well. Add hot water; then dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla. Beat well. Beat egg whites until stiff and fold into mixture. Bake in layer pans at 350 degrees about 30 minutes.

FROSTING:

1 lg. can evaporated milk
1 c. sugar
1 stick butter
3 egg yolks
1 tsp. vanilla
1 1/3 c. coconut

Combine milk, sugar, butter, egg yolks and vanilla in saucepan. Cook over medium heat about 12 minutes, stirring constantly, until thickens. Remove from heat and add coconut. Beat until cooked and of spreading consistency.