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

Sift together dry ingredients. Cream shortening and sugar. Add eggs, bananas and vanilla; mix well. Add dry ingredients alternating with buttermilk. Stir in pecans. Divide batter equally in 2 greased 8 inch square pans. Sprinkle 1/2 cup coconut on top of each. Bake at 375 degrees for 25-30 minutes. Cool 10 minutes, remove from pans. Cool on racks.

To frost place one layer coconut down cover with following: 1/2 cup sugar, 2 tablespoons flour, 1/2 cup cream and 2 tablespoons butter. Cook over medium heat, stir constantly until thick. Add 1/2 cup pecans, 1/4 teaspoon salt and 1 teaspoon vanilla; mix well. Cool. Spread on 1st layer. Place 2nd layer coconut side up. Top with following 1 egg white, 1/4 cup shortening, 1/4 cup butter and 1 teaspoon vanilla. Beat until smooth and creamy. Gradually add 2 cups powdered sugar sifted. Beat until light and fluffy.