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
1/2 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 and beat well. Add hot water, then dry ingredients which have been sifted together. Stir in grated potatoes, nuts and vanilla; beat well.

Beat egg whites until stiff and fold into mixture. Bake in 3 greased and floured 8 inch layer cake pans at 350 degrees for 25-30 minutes. Cool and frost.

FROSTING:

1 lg. can evaporated milk
1 c. sugar
1 stick butter
3 egg yolks
1 tsp. vanilla
1 1/3 c. flaked (or frozen & thawed) coconut