1/4 c. chopped pecans
1/4 c. flaked coconut
1/2 c. shortening
1/2 c. soften butter
2 c. sugar
6 eggs
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. buttermilk
1 c. pureed cooked sweet potato
1 tsp. vanilla

Grease and flour a 12 cup Bundt pan. Sprinkle pecans and coconut evenly over bottom of pan; set aside.

Cream shortening and butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

In separate bowl, combine flour, baking powder, salt and soda. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in sweet potatoes and vanilla. Beat until well blended. Pour batter into pan. Bake at 350 degrees for 1 hour. Cool in pan 10 minutes; remove from pan and cool completely. Makes 16 servings.