1 1/2 c. cooking oil
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 nuts
1 tsp. vanilla

Combine cooking oil and sugar and beat until smooth. Add egg yolks and beat well, then add hot water; then dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well on medium speed. Beat egg whites until stiff and fold into mixture. Bake in 3 (8 inch) greased pans at 350 degrees for 25 to 30 minutes.

FROSTING FOR SWEET POTATO CAKE:

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 and cook about 12 minutes, stirring constantly until mixture thickens. Remove from heat and add the coconut. Beat until cool and of spreading consistency. Frost cool cake layers.