1 1/2 c. salad 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. ground cinnamon
1 tsp. ground nutmeg
1 1/2 c. grated raw sweet potatoes
1 c. chopped pecans
1 tsp. vanilla

Combine oil and sugar in a large mixing bowl; beat until smooth. Add egg yolks; beat well. Stir in hot water. Combine dry ingredients; blend into sugar mixture. Stir in potatoes, pecans, and vanilla, blending thoroughly. Beat egg whites until stiff; fold into batter. Spoon mixture into 3 greased 8 or 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Remove from pans; cool on wire racks. Spread coconut filling between layers and on top of cake.

COCONUT FILLING:

1 (13 oz.) can evaporated milk
1 c. sugar
1/2 c. butter
3 tbsp. all-purpose flour
1 tsp. vanilla
1 (3 1/2 oz.) can or 1 1/3 c. flaked coconut

Combine milk, sugar, butter, flour, and vanilla in a saucepan. Cook, stirring constantly, over medium heat until thickened, about 12 minutes. Remove from heat; stir in coconut. Beat until thickened and cooled. Yield enough filling to fill and top 1 (8 or 9 inch) layer cake.