Sweet Potato Cake With Coconut Pecan Frosting - cooking recipe

Ingredients

For Cake
1 1/2 cups salad oil
2 cups sugar
4 eggs, separated
4 tablespoons hot water
2 1/3 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups grated raw sweet potatoes
1 teaspoon vanilla
For Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter or 1/2 cup margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Preparation

For Cake:
Combine oil and sugar in a large mixing bowl; beat until smooth.
Add egg yolks; beat well.
Stir in hot water.
Combine dry ingredients; blend into sugar mixture.
Stir in sweet potatoes and vanilla, blending thoroughly.
Beat egg whites until stiff; fold into batter.
Spoon mixture into 13x9 baking dish.
Bake at 350 degrees for approximately 30 to 40 minutes or until cake test done.
Remove from dish; cool on wire rack.
For Frosting:
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
Remove from heat.
Add coconut and pecans.
Cool until of spreading consistency, beating occasionally.
Makes 2 1/2 cups.