3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 c. mashed bananas
1/2 tsp. salt
2 c. sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 c. buttermilk
1 tsp. vanilla
1/2 c. chopped pecans
1 c. flaked coconut
Creamy Nut Filling (recipe follows)
White Snow Frosting (recipe follows)

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 buttermilk and vanilla. Beat 2 minutes. Stir in nuts.

Turn into 2 greased and floured 9-inch round layer cake pans. Sprinkle 1/2 cup coconut on each layer. Bake in a moderate oven (375 degrees) 25-30 minutes. Remove from pans. Cool layers, coconut side up, on racks.

Place first layer, coconut side down, and spread on Creamy Nut Filling. Top with second layer, coconut side up. Swirl White Snow Frosting around sides and about 1-inch around top edge, leaving center unfrosted. Makes 10-12 servings.

CREAMY NUT FILLING:

Combine 1/2 cup sugar, 2 tablespoons flour, 1/2 cup cream and 2 tablespoons butter in heavy saucepan. Cook until thickened. Add 1/2 cup chopped pecans, 1/4 teaspoon salt and 1 teaspoon vanilla. Cool.

WHITE SNOW FROSTING:

Cream together 1 egg white, 1/4 cup shortening, 1/4 cup butter, 1/2 teaspoon coconut extract and 1/2 teaspoon vanilla until well blended. Gradually add 2 cups sifted confectioners sugar, beating until light and fluffy.

High altitude - add 3 tablespoons flour, decrease soda to 3/4 teaspoon and baking powder to 1/2 teaspoon.