2 c. sugar
3/4 c. oil
3 eggs
2 c. plain flour
2 tsp. baking soda
1/2 tsp. salt
2/3 c. pecans
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated sweet potato
8 oz. can crushed pineapple, drained
1 c. coconut

Cream sugar and oil in large mixing bowl. Add eggs, one at a time, beating after each. Combine dry ingredients and add alternately with milk and vanilla, mixing until smooth. Fold in remaining ingredients.

Pour equal amounts of batter into 3 well greased and floured 9 inch cake pans. Bake at 350 degrees for 45 minutes. Cool 10 minutes in pans. Remove from pans and continue cooling on rack. Frost with Orange-Cream Cheese frosting below.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
6 tbsp. butter, softened
6 c. powdered sugar
4-5 tbsp. milk
1 tsp. orange extract

Beat until smooth, spread between layers on sides and top of cake.