- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 eggs, separated
- 1 1/2 cups finely shredded uncooked sweet potato
- 1/4 cup hot water
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans
- FROSTING:
- 1/2 cup butter or margarine
- 1 1/3 cups sugar
- 2 (5 ounce) cans evaporated milk
- 4 egg yolks, beaten
- 2 2/3 cups flaked coconut
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
- In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9-in. round cake pans. Bake at 350 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
- For frosting, melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10-12 minutes or until thickened and bubbly. Remove from the heat; stir in the coconut, pecans and vanilla. Cool slightly. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.