Sweet Potato Cake with Coconut Filling and Caramel Frosting

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Vegetable cooking spray

All-purpose flour, for dusting pans

1 cup butter, softened

3 cups sugar

6 large eggs, separated

1 1/2 cups mashed cooked sweet potatoes

1 cup sour cream

1 tablespoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup chopped pecans

3 cups all-purpose flour

Coconut Filling, recipe follows

Caramel Frosting, recipe follows

Coconut Filling:

1/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1 cup milk

1 large egg, lightly beaten

1/2 cup frozen grated coconut, thawed

1 teaspoon vanilla extract

Caramel Frosting:

2 (3-ounce) packages cream cheese, cut into cubes and softened

3/4 cup whipping cream

2 1/4 cups sugar

2/3 cup water

9 tablespoons butter, cut into 1/2-inch cubes