Sweet Potato Bundt Cake 2

Sweet Potato Bundt Cake 2

1/2 cup butter, softened
1 cup sugar
2 eggs
2 (15-ounce) cans sweet potatoes, drained and mashed (about 2 cups)
OR 2 cups cooked, mashed fresh sweet potatoes
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped pecans
1/3 cup flaked coconut
Confectioners' sugar
Glaze (optional, see below)

Preheat oven to 350 degrees. Beat together butter and sugar in mixing
Bowl until blended. Add eggs one at a time, beating well after each
Addition. Stir in sweet potatoes and vanilla. Combine flour, baking
Powder, baking soda, cinnamon and nutmeg in another bowl. Gradually
Add flour mixture to creamed mixture, beating well after each
Addition. Stir in pecans and coconut. Spray 9-inch bundt pan with
Nonstick cooking spray. Pour in batter. Bake in 350 degree oven 45 to
50 minutes or until wooden pick inserted into center of cake comes
Out clean. Cool in pan 10 minutes; invert cake onto serving platter.
Dust cake with confectioners' sugar or drizzle with glaze, as
Desired. Makes 16 servings.

Optional glaze: In small bowl, mix together 1 cup confectioners'
Sugar, 2 tablespoons milk and 1/2 teaspoon almond extract. Drizzle
Over cooled cake.