3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 c. mashed, ripe bananas
1 tsp. vanilla extract
2 c. cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk
1/2 c. chopped pecans (optional)
1 c. flaked coconut

Buttercream Frosting:

1/2 c. shortening
1/2 c. butter, softened
2 c. confectioners sugar
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
pinch of salt
1/4 c. cold evaporated milk

In a mixing bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans, if desired. Pour into 2 greased and floured 9-inch cake pans. Sprinkle each with coconut.

Bake at 375°F for 25 to 30 minutes or until cake tests done; loosely cover with foil during last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up.

In a mixing bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined. Beat on high for 5 minutes. Place 1 cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1-inch around top edge of cake, leaving coconut center showing.

Yield: 12 servings.