Cake:
1 1/2 c. Oil
2 c. Granulated Sugar
4 Eggs, separated
1/3 c. Hot Water
2 1/2 c. Cake Flour
1 Tbsp. Baking Powder
1/4 tsp. Salt
1 tsp. Nutmeg
1 tsp. Ginger
1/2 tsp. Cinnamon
1 1/2 c. Raw Sweet Potatoes, grated
1 c. Pecans, chopped
1 tsp. Vanilla

In mixing bowl beat together the oil and sugar.
Add egg yolks one at a time beating after each addition.
Stir in hot water.
Mix in flour, baking powder, salt, nutmeg, ginger and cinnamon.
Stir in sweet potatoes, pecans and vanilla.
In a glass or stainless steel bowl beat egg whites until stiff.
Fold egg whites into cake batter.
Pour into 3 greased 8″ layer pans.
Bake 25-30 minutes at 350°F.
Remove from pans and let cool on wire rack.
Frost cake with coconut frosting.

Coconut Frosting:
13 oz. Can Evaporated Milk
1 c. Granulated Sugar
1/2 c. Butter
3 Egg Yolks, beaten
1 tsp. Vanilla
1/4 tsp. Coconut Flavoring
1 1/2 c. Coconut

In heavy saucepan combine evaporated milk, sugar, butter and egg yolks.
Cook over medium heat stirring constantly for 12-14 minutes until mixture thickens.
Remove from heat and stir in flavorings and coconut.
Using a wooden spoon beat by hand until cool and is spreading consistency.