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

Combine cooking oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water, then 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 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 mixture thickens. Remove from heat and add coconut. Beat until cool and of spreading consistency