2 1/2 c. sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Set aside.

Combine 1 1/4 cup Wesson oil and 2 cup sugar. Beat until well blended. Add 4 egg yolks and beat until light. Add 1/4 cup hot water, 1 teaspoon vanilla and mix well. Add dry ingredients, mixing until smooth. Add 1 1/2 cups grated raw sweet potatoes. Add 1 cup chopped pecans. Mix well. Beat 4 egg whites until stiff. Blend into other mixture. Spoon batter into 2 greased and lined 9 inch pans. Bake at 350 degrees for 30-35 minutes. Remove from oven and cool thoroughly on racks.

ICING:

Combine in saucepan 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup melted butter, and 1 teaspoon vanilla. Cook over medium heat, stirring until it boils and thickens. Remove from heat. Add 1 1/3 cups flake coconut and 1 cup chopped pecans. Beat until well blended and thick enough to spread.