shortening (for greasing pan)
flour (for dusting pans)
1 (16 oz.) can sweet potatoes in heavy syrup
1 (18.25 oz.) pkg. plain spice cake mix
3 large eggs
1/3 c. vegetable oil
1 tsp. ground cinnamon

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside. Mash sweet potatoes with heavy syrup in a large mixing bowl using a fork or potato masher. Set aside 1/2 cup for icing. Add the cake mix, eggs, oil and cinnamon. Blend with mixer on low speed for 1 minute; stop. Scrape down sides with rubber spatula; mix on medium for 2 to 3 minutes, scraping sides. Batter should be well combined and thickened. Divide batter between pans, smoothing out with spatula.

Bake until they spring back when touched with a finger (approximately 28 to 31 minutes). Put on plate right side up. Spread with icing after cooling 10 minutes. Stack on second layer and finish icing.

Icing:

1 c. Evaporated milk
3 egg yolks
1 c. sugar
1 stick butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. chopped pecans
1/2 c. sweet potatoes that was set aside

Cook first 5 ingredients over medium heat until thick. Add coconut, pecans and potatoes. Mix well. Will cover 2 round layers.

This cake can be wrapped in foil and stored in refrigerator for up to a week or frozen for 6 months. Thaw in refrigerator before serving.