1 1/2 c. Wesson oil
2 c. sugar
4 egg yolks
4 tbsp. hot water
2 1/2 c. sifted cake flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 1/2 c. raw sweet potatoes (grated)
1 c. chopped pecans
1 tsp. vanilla
4 egg whites, beaten

Blend sugar and oil. Add egg yolks, beat well. Add hot water. Add dry ingredients to egg mixture. Beat well. Stir in potatoes, nuts and vanilla. Fold in stiffly beaten egg whites. Pour into three 9 inch greased and floured cake pans. Bake at 350 degrees for 25-30 minutes.

FROSTING:

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

Combine all ingredients except coconut. Cook over medium heat for 12 minutes, stirring constantly. Add coconut. Spread between layers, side and top. Add 1 cup nuts if desired.