3/4 c. butter, butter or shortening
1 1/2 c. sugar
2 eggs
1 c. mashed ripe bananas
2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 tsp. vanilla extract
1/2 c. chopped pecans
1 c. flaked coconut, divided

CREAMY NUT FILLING:

3/4 c. sugar
3 tbsp. all-purpose flour
3/4 c. cream
1/2 tsp. salt
3 tbsp. butter
3/4 c. chopped pecans, toasted
1 tsp. vanilla extract

CREAMY WHITE FROSTING:

1/2 c. shortening
1/2 c. butter
1 tsp. vanilla extract
1 tsp. almond extract
4 c. confectioners' sugar
3-4 tbsp. milk

In a large mixing bowl, cream butter and sugar until fluffy. Add eggs; beat 2 minutes. Add bananas; beat 2 additional minutes. Set aside.

Sift together flour, soda and salt; add to creamed mixture alternately with buttermilk and vanilla; beat well. Stir in nuts. Turn into two lightly greased 9 inch round cake pans. Sprinkle batter with the coconut. Bake at 350 degrees for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks.

For Filling: Combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling on the bottom (plain side) of one cake layer. Place remaining cake layer, with coconut side up, on top of filling.

For Frosting: Combine all ingredients in a mixing bowl; beat until smooth. Place a 3 inch circle in the center of the cake top. Frost the sides and top edges of the cake. Remove circle to expose coconut. Yield 12 servings. If cooking for two freeze leftover cake to enjoy later.