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

Combine 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 grated potatoes, nuts and vanilla; mix well. Beat egg whites until stiff and fold into mixture. Bake in three greased and floured 8-inch pans 25-30 minutes at 350 degrees. Cool and frost.

FROSTING:

1 lg. can evaporated milk
1 c. sugar
1 stick butter
3 egg yolks
1 tsp. vanilla
1 1/3 Angel Flake coconut

Combine in saucepan. Cook over medium heat, stirring constantly about 12 minutes or until thick. Remove from heat and add vanilla and coconut. Beat until cool and spread between layers and on top of cake.