Ingredients:
1 box white cake mix
1 (3 1/2 ounce) boxes vanilla instant pudding mix
1 1/4 cups water
1 cup mashed sweet potatoes ( may be fresh or canned..if fresh needs to be cooked soft)
1/4 cup vegetable oil
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon 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 ounces cream cheese, softened
2 teaspoons vanilla
Directions:
Preheat oven to 350 F Prepare 13×9 pan (I use pan spray).
In a large mixing bowl, mix all cake ingredients except nuts and coconut.
Mix at low speed until moistened, then beat 3 minutes at high speed.
Fold in the nuts and coconut.
Pour into pan and bake about 40 to 50 minutes or until cake test done.
Let cake cool.
To make frosting:
mix all ingredients well with electric mixer until the frosting is smooth.
Frost cake.
Sprinkle a bit of coconut or nuts on the frosting for garnish.
This can be made a day ahead and kept tightly covered in refrigerator.
Servings: 12-16
Time preparation: 15 min.
Time total: 55 min.