1 1/2 c. oil
2 c. sugar
4 eggs, separated
4 tbsp. hot water
2 1/2 c. sifted flour
3 tbsp. baking powder
1/4 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; beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients. Stir in potatoes. Add nuts and vanilla; beat well. Fold into mixture stiff beaten egg whites. Bake at 350 degrees for 25 to 30 minutes.

FROSTING:

1 lg. can evaporated milk
1 stick butter
1 c. sugar
3 egg yolks
1 tsp. vanilla
1 3/4 c. coconut

Combine milk, sugar, butter, egg yolks, and vanilla in saucepan. Cook over medium heat for 12 minutes, stirring until mixture thickens. Remove from heat and add coconut. Beat until cool. Spread on cake.