Cream butter and sugar with mixer. Add sweet potatoes and beat until light and fluffy. Add eggs one at a time, beating well after each.
Combine the dry ingredients. Beat half the dry ingredients into the creamed mixture. Then beat the rest of the dry ingredients into the creamed mixture. Add vanilla and mix well. Add the pecans and stir well. Add coconut and stir well. Pour mixture into a 10 inch bundt pan sprayed with bakers joy evenly.
Bake at 350 degrees F for 1 hour or until cake test done.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.