Sweet Potato Layer Cake

This is a Southern classic.

Ingredients

Cake

• 1 1/2 cups vegetable oil
• 2 cups granulated 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

• 1/2 cup butter
• 1 1/3 cups granulated sugar
• 2 (5 ounce) cans evaporated milk
• 4 egg yolks, beaten
• 2 2/3 cups flaked coconut
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

Instructions

1. Cake: In a mixing bowl, beat oil and sugar.
2. Add egg yolks, one at a time, beating well after each addition.
3. Add sweet potato, water and vanilla extract; mix well.
4. In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture.
5. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture.
6. Stir in pecans.
7. Pour into three greased 9-inch round cake pans.
8. Bake at 350 degrees F for 22 to 27 minutes or until a wooden pick inserted near the center comes out clean.
9. Cool for 10 minutes before removing to wire racks.
10. Frosting: Melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10 to 12 minutes or until thickened and bubbly.
11. Remove from the heat; stir in the coconut, pecans and vanilla extract. Cool slightly.
12. Place one cake layer on a serving plate; spread with a third of the frosting.
13. Repeat layers.

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