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

Combine cooking oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water, then add dry ingredients, which have been sifted together. Stir in potatoes, nuts and vanilla; beat well. Beat egg whites until stiff and fold into mixture. Bake in three greased 8 inch layer cake pans at 350 degrees for 25-30 minutes. Cool and frost.

FROSTING:

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

Combine milk, sugar, butter, egg yolks and vanilla in saucepan. Cook over medium heat about 12 minutes, stirring constantly until thickens. Remove from heat and add coconut. Beat until cool and of spreading consistency.