Sweet Potato Surprise Cake

Vegetable cooking spray
3 medium-size (1 lb) sweet potatoes
1 stick (½ cup) butter, softened
½ cup firmly packed brown sugar
1 (8 oz) package cream cheese, softened
1 box (2-layer size) Duncan Hines yellow cake mix
4 large eggs
½ cup granulated sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ cup vegetable oil
½ cup water
1/3 cup shredded coconut
½ cup pecans, chopped

Coat a Bundt pan with vegetable cooking spray. Preheat oven to 350º. Boil the sweet potatoes until soft. Drain, peel and mash. You should have about 1½-1¾ cups sweet potatoes. Beat the sweet potatoes with the butter, brown sugar and cream cheese. Add the dry cake mix, eggs, granulated sugar, vanilla, cinnamon, oil and water. Beat until smooth. Stir in the coconut and pecans. Pour the batter into the prepared Bundt pan. Bake for 35 minutes. Reduce the oven temperature to 300º. Cover the pan with aluminum foil and bake for 40 minutes more or until the cake is set and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto a serving plate and let cool completely. Prepare the Icing and spread over the cooled cake.

Icing:
1 (1 lb) box confectioners' sugar
1 (8 oz) package cream cheese, softened
1 stick (½ cup) butter, softened
1 teaspoon vanilla
1 cup pecans, chopped

Combine the confectioners' sugar with the cream cheese, butter and vanilla and mix well. Stir in the pecans.