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.