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. cinnamon
1 tsp. nutmeg
1 1/2 c. grated raw sweet potatoes
1 c. chopped nuts
1 tsp. vanilla

Combine oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients which have been sifted together. Beat egg whites until stiff and fold into mixture. Bake in 2 (9") pans at 350 degrees for 25 to 30 minutes. Cool overnight and split layers.

FROSTING:

1 lg. can evaporated milk
1 c. sugar
1 stick butter
3 egg yolks
1 tsp. vanilla
1 1/2 c. cornstarch

Combine ingredients and cook over medium heat for 12 minutes until mixture thickens. Add coconut. Beat until cool and of spreading consistency.