Creamy Nut Filling:

1/2 c. sugar
2 tbsp. flour
1/2 c. light cream
2 tbsp. butter
1/2 c. chopped pecans or walnuts
1/4 tsp. salt
1 tsp. vanilla

Combine sugar, flour, light cream and butter in heavy 2-quart saucepan. Cook, stirring constantly, until thickened. Stir in nuts, salt and vanilla. Cool.

White Snow Frosting:

1 egg
1/4 c. shortening
1/4 c. butter
1/2 tsp. coconut extract
1/2 tsp. vanilla
2 c. sifted confectioners sugar

Cream together egg white, shortening, butter, coconut extract and vanilla in bowl at medium speed. Gradually add confectioners sugar, beating until light and fluffy. Enjoy.

Cream together shortening and sugar in mixing bowl until light and fluffy at medium speed. Add eggs; beat 2 more minutes. Add bananas; beat 2 more minutes. Sift together flour, baking soda, powder and salt. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Add vanilla. Beat 2 minutes. Stir in nuts. Turn into 2 greased and floured 9-inch round cake pans. Sprinkle 1/2 cup coconut on each layer.

Bake in 375°F oven 25 to 30 minutes or until cakes test done. Cool in pans on rack 10 minutes. Remove and cool on racks.

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

Makes 12 servings.