Sweet Potato Pound Cake

1 cup butter or margarine, softened
2 cups sugar
4 large eggs
2 1/2 cups cooked mashed sweet potatoes (about 2 1/2 pounds sweet potatoes)
3 cups all-purpose flour or cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup flaked coconut
1 cup chopped pecans

Preheat the oven to 350. Cream the butter in a large bowl. Add the sugar gradually, beating well. Add the eggs, one at a time, beating well after each addition. Add the sweet potatoes, beating well. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Add the flour mixture to the creamed mixture gradually, beating well after Each addition. The batter will be stiff. Stir in the vanilla, coconut, and pecans. Spoon the batter into a well-greased 10-inch tube pan. Bake for 1 hour and 15 minutes or until the cake test done when a wire cake tester is inserted in the middle. Cool the cake in the pan for 15 minutes. Remove from the pan and let cool completely.

Recipe taken from "The Church Ladies' Divine Desserts" by Brenda Rhodes Miller.