4 eggs
3 c. sugar
1 c. Crisco shortening
2 tsp. vanilla
1/2 tsp. banana flavor
1 tsp. butter flavor
3 1/2 c. flour (cake), sifted
2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk
6 lg. bananas, mashed
1 c. chopped pecans
1/2 c. chopped coconut

ICING:

1 soft stick butter
1 (8 oz.) Philadelphia cream cheese
1 tsp. vanilla
1 (16 oz.) box powdered sugar

CAKE: Cream sugar, shortening, vanilla, banana flavor and butter flavor together; then add one egg at a time and cream together. Sift flour, soda and salt together in a separate bowl first; then mix sifted ingredients together with the cream ingredients. Then add buttermilk, mashed bananas, chopped pecans and coconut. Mix well. Pour mixture equally into 3 round 9-inch cake pans. (Spray pans with Pam non-stick cooking spray before pouring in cake mixture.) Bake at 325 degrees for 45 minutes. 16 servings.

ICING: With electric mixer on low speed in a deep bowl, beat softened butter and Philadelphia cream cheese and vanilla together. When creamy, gradually add powdered sugar. Then put icing on completely cooled cake.