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

Combine cooking oil and sugar and 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 3 greased and floured layer cake pans at 350 degrees until done.

FROSTING:

1 lg. can evaporated milk
1 c. sugar
3 egg yolks
1 stick butter
1 tsp. vanilla
1 1/2 c. flaked coconut

Combine milk, sugar, butter, egg yolks and vanilla in saucepan. Cook over medium heat, approximately 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut. Beat until cool and of spreading consistency. I use 7 ounce bag of coconut.