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

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

FROSTING:

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

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