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["Preheat the oven to 350 degrees F.", "Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour.", "Set aside.", "Beat butter and sugar at medium-high speed with an electric mixer until fluffy.", "Add egg yolks, 1 at a time, beating until blended after each addition.", "Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time.", "Add pecans and 3 cups flour, beating just until blended.", "Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter.", "Spoon batter evenly into prepared pans.", "Bake for 25 minutes or until wooden pick inserted in center comes out clean.", "Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks.", "Spread Coconut Filling evenly between cake layers.", "Gradually pour about 1/2 cup Caramel Frosting on top of cake, spreading over top and sides with a small spatula.", "Place cake in refrigerator.", "Chill remaining Caramel Frosting 45 minutes.", "Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides.", "Repeat procedure with remaining frosting, using 1/2 cup frosting at a time and chilling every 15 minutes.", "Store cake in refrigerator.", """The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.", "They have been tested in the Southern Living Test Kitchens.", "All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com.""
