1 (18.5 oz.) pkg. white cake mix (pudding included)
1 1/4 c. water
1/4 c. oil
2 eggs
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 c. coconut
1 c. mashed canned or fresh sweet potatoes
2 tsp. ground cinnamon
1/8 tsp. ground cloves
1 c. chopped pecans

FROSTING:

1 (16 oz.) container ready to spread vanilla frosting
1 (3 oz.) pkg. cream cheese, softened
2 tsp. vanilla

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. Combine all cake ingredients except pecans and coconut at low speed until moistened in large mixer bowl. Beat 2 minutes at high speed. Stir in pecans and coconut. Pour batter into greased and floured pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. Beat all frosting ingredients until smooth in small bowl. Frost cake.