Ingredients

1-1/2 cups canola oil

2 cups sugar

4 eggs, separated

1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)

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:

1-1/3 cups sugar

2 cans (5 ounces each) evaporated milk

4 egg yolks, lightly beaten

1/2 cup butter, cubed

2-2/3 cups flaked coconut

1 cup chopped pecans

2 teaspoons vanilla extract

Directions

In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla.

In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans.

Bake at 350° 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, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes.

Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Yield: 10-12 servings.