Ingredients
- 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 tsp Vanilla Extract
- 2 1/2 cups Cake Flour
- 3 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1 cup chopped Pecans
- 1/2 cup Butter or Margarine
- 1 1/3 cups Sugar
- 2 (5 ounce) can Evaporated Milk
- 4 Egg Yolks, beaten
- 2 2/3 cups Flaked Coconut
- 1 cup chopped Pecans
- 2 tsp Vanilla Extract
Preparation
Step 1
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 inch round cake pans.
Bake at 350 degrees 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 heat ; stir in the coconut, pecans and vanilla. Cool slightly. Place on cake layer on a serving place; spread with third of the frosting. Repeat layers.