Recipe

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• 1 box white cake mix
• 1 (3 1/2 oz) box vanilla instant pudding mix
• 1 1/4 cups water
• 1 cup mashed sweet potatoes ( may be fresh
• 1/4 cup vegetable oil
• 2 large eggs
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp clove
• 1 tsp vanilla
• 1 cup chopped nuts ( walnuts or pecans.. optional..or maybe reduced to 1/2 cup)
• 1 cup shredded coconut
• 1 can ready to spread vanilla frosting
• 3 oz cream cheese, softened
• 2 tsp vanilla

• 1 Preheat oven to 350°F Prepare 13x9 pan (I use pan spray).
• 2 In a large mixing bowl, mix all cake ingredients except nuts and coconut.
• 3 Mix at low speed until moistened, then beat 3 minutes at high speed.
• 4 Fold in the nuts and coconut.
• 5 Pour into pan and bake about 40 to 50 minutes or until cake test done.
• 6 Let cake cool.
• 7 To make frosting:
• 8 mix all ingredients well with electric mixer until the frosting is smooth.
• 9 Frost cake.
• 10 Sprinkle a bit of coconut or nuts on the frosting for garnish.
• 11 This can be made a day ahead and kept tightly covered in refrigerator.