Sweet Potato Cake

Freezes well unfrosted
Yield: 1 (3-layer) cake

Oven: 350° 25-30 minutes

1 1/2 cups cooking oil
2 cups sugar
4 eggs, separated
2 1/2 cups sifted flour
3 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 cup water
1 1/2 cups grated raw sweet potatoes
1 cup chopped nuts
1 teaspoon vanilla extract

Combine cooking oil and sugar and beat until smooth. Add egg yolks one at a time. Sift dry ingredients and add to first mixture alternately with water, beating well after each addition. Stir in potatoes, nuts and vanilla extract. Fold stiffly beaten egg whites into mixture. Pour batter into 3 greased and floured 8-inch cake pans. Bake for 25 to 30 minutes. Cool and frost.


Frosting:
1 (13-ounce) can evaporated milk
1 cup sugar
3 egg yolks
1 stick margarine
1 teaspoon vanilla extract
1 1/3 cups flaked coconut

Combine milk, sugar, egg yolks, margarine, and vanilla extract in a saucepan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut. Beat until cool and of a spreading consistency.