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

Cream shortening and sugar. Add eggs, then bananas. Sift dry ingredients. Add with buttermilk and vanilla. Stir in nuts. Put 2 greased 9 inch pans. Sprinkle 1/2 cup coconut on each layer. Bake at 375 degrees for 25 to 30 minutes. Let cake cool in pans 8 to 10 minutes, then remove to finish cooling, coconut side up.

Place first layer coconut side down and spread on nut filling. Top with second layer, coconut side up. Swirl frosting around side and about 1 inch around top edge.

CREAMY NUT FILLING:

Combine: 2 tbsp. flour 1/2 c. cream or milk 2 tbsp. butter

Cook until thick. Add: 1/4 tsp. salt 1 tsp. vanilla

Chill.

SNOW FROSTING:

Cream together: 1/4 c. shortening 1/4 c. butter 1/2 tsp. coconut extract 1/2 tsp. vanilla (or 1 tsp. vanilla)

Gradually add 2 cups powdered sugar. Beat until light and fluffy. Very good.