Instructions: Preheat the oven to 350 degrees. Spray 3 cake pans, each 8 inches in diameter, with nonstick cooking spray and dust with flour. Place a piece of waxed paper, cut to fit, in the bottom of each pan, and again spray with nonstick cooking spray to ensure that the layers will come out in one piece.

In a bowl, sift together the cake flour, baking powder, salt, cinnamon and nutmeg. Set aside.

In another bowl, beat all 4 egg whites until stiff. Set aside.

In a large bowl, combine the fruit-based fat replacement, sugar, egg yolks and vanilla. Add the hot water, then the sifted dry ingredients. Stir in the sweet potato and the nuts, beat well.

Fold in the beaten egg whites.

Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 25 minutes, or until cake springs back to the touch. Remove from the oven and place on racks to cool for 20 minutes, then turn the cakes out onto the racks, peel off the waxed paper and allow to continue cooling.

While the cakes are baking, make the frosting. Place the butter in a small, heavy-bottomed saucepan, and add the finely chopped nuts. Cook over medium heat until toasted, about 3 or 4 minutes.

While the nuts are toasting, combine the milk and the cornstarch in a microwave-proof bowl; stir to remove lumps. Add the fat-free sweetened condensed milk and whisk to combine. Place the mixture in a microwave oven for 1 minute at a time, whisking after each minute, and when it boils, pour it into the hot pan with the nuts to finish cooking. It should boil up when you pour it into the nuts. Remove from heat immediately, as it scorches easily. Add the vanilla and coconut extracts, then the coconut. Stir to combine well. Refrigerate the mixture until cool enough to spread on the cakes.

Place the first cake on a plate and spread with the frosting. Place the second cake on the top and again spread with frosting, repeating with the third cake. Spread any remaining frosting on the sides of the layered cake.

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