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Sweet Potato Cake


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  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 4 eggs, separated
  • 1/4 cup hot water
  • 2 1/2 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups finely grated raw sweet potatoes
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
  • .
  • Icing
  • 1 (13-oz) can evaporated milk
  • 1 cup sugar
  • 1 stick butter (4 ounces)
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1 1/3 cups flaked coconut (1 small can)


Combine cooking oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water. Then add dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold into batter. Bake in three greased 8-inch layer cake pans at 350° for 25 to 30 minutes. Cool layers for 5 minutes in the pans, then turn out onto cake racks to cool completely.

Use remaining ingredients for icing. Combine milk, sugar, margarine, and egg yolks in sauce pan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat, add vanilla and coconut. Beat until cool; frost bottom layer, top with remaining layer and frost top and sides.

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