1 c. vegetable oil
2 c. sugar
4 eggs, separated
1/4 c. hot water
2 1/2 c. cake flour, sifted
1 tbsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 c. grated raw sweet potatoes
1 c. pecans or walnuts, chopped
1 tsp. vanilla extract
Creamy Coconut Frosting
Pecan halves

Combine oil, sugar, egg yolks and water; beat at medium speed of electric mixer just until combined. Combine dry ingredients, and add to oil mixture; mix just until moistened. Stir in sweet potatoes, pecans and vanilla. Beat egg whites until stiff but not dry; fold into batter. Spoon batter into 3 greased 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done.

Immediately invert layers on wire cooling racks. Cool 5 minutes and remove from pans; cool completely. Spread Cream Coconut Frosting between layers and on top and sides of cake. Garnish with pecan halves.

CREAMY COCONUT FROSTING:

1 (13 oz.) can evaporated milk
1 c. sugar
1/2 c. butter
3 egg yolks
1 tsp. vanilla extract
1 1/2 c. flaked coconut

Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan; cook over medium heat, stirring constantly, about 12 minutes or until thickened. (Mixture will be consistency of a pudding.) Remove from heat, and stir in coconut. Cool completely.