Banana Cake

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 cup bananas, mashed
2 cups sifted cake flour
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1/2 cup buttermilk
1 tsp. vanilla
1/2 cup chopped pecans
1 cup flaked coconut

Cream together shortening and sugar until fluffy. Add eggs, beat 2 minutes at medium speed. Add mashed bananas. Beat 2 minutes.

Sift together dry ingredients. Add to creamed mixture along with the buttermilk and vanilla. Beat 2 minutes. Stir in nuts.

Turn into 2 greased and floured 9 inch layer pans. Sprinkle 1/2 cup coconut on each layer.

Bake at 375 degrees for 25 to 30 minutes. Remove from pan, cool layers, coconut side up on rack.

Creamy Nut Filling:
1/2 cup sugar
1/2 cup cream
2 tbsp. flour
2 tbsp. butter
1/2 cup chopped pecans
1/4 tsp. salt
1 tsp. vanilla

Combine sugar, cream, flour and butter in heavy saucepan and cook over medium heat until thickened. Add the pecans, salt and vanilla. Cool, then spread between layers. Top with frosting below.

White Snowy Frosting:
1/4 cup Crisco vegetable shortening
1/4 cup butter
1/2 tsp vanilla
1/2 tsp. coconut extract
1 egg white (pasteurized)
2 cups sifted confectioner's sugar

Cream together Crisco, butter, vanilla, coconut extract, and egg white. Gradually add confectioner's sugar, beating until light and fluffy.

Source: Nancy Bruce