Sweet Potato Layer Cake

• 1-1/2 cups canola oil
• 2 cups sugar
• 4 eggs,
• 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
• 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 sweetened shredded coconut
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

1. 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.
2. 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.
3. Bake at 350u0b0 for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks.
4. 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.
5. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.

canola oil, sugar, eggs, sweet potato, hot water, vanilla, cake flour, baking powder, ground cinnamon, ground nutmeg, salt, pecans, sugar, milk, egg yolks, butter, coconut, pecans, vanilla

Taken from www.tasteofhome.com/recipes/sweet-potato-layer-cake/ (may not work)