3/4 c. vegetable shortening
1 1/2 c. white sugar
2 eggs
1 c. mashed ripe banana
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 1/2 tsp. Watkins banana flavor
1 tsp. Watkins vanilla extract
1/2 c. chopped pecans
3/4 c. flaked coconut
Butter Pecan Filling (recipe follows)
Frosting (recipe follows)

Cream together the shortening and sugar in a mixing bowl until light and fluffy with electric mixer at medium speed. Add eggs, beat 2 more minutes. Add bananas; beat 2 more minutes. Sift together flour, baking powder, baking soda and salt.

Combine the buttermilk, banana flavor and vanilla extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat 2 minutes. Stir in pecans. Turn into 2 greased and floured 9-inch round cake pans. Divide and sprinkle coconut over each layer. Bake at 375 degrees for 25 to 30 minutes or until cakes test done. Cool in pans on rack for 10 minutes.

Remove from pans and cool completely. Prepare Butter Pecan Filling. Place first layer, coconut side down, on service plate and spread with filling. Top with second layer, coconut side up. Prepare frosting and frost around sides and about 1 inch around top edge, leaving center unfrosted. Makes 12 servings.

BUTTER PECAN FILLING:

1/2 c. white sugar
1/2 c. half & half
2 tbsp. all-purpose flour
2 tbsp. butter
1/2 c. chopped pecans
1 tsp. Watkins butter pecan flavor

In a heavy 2-quart saucepan, combine sugar, half & half, flour and butter. Cook over medium heat, stirring constantly, until thickened. Stir in pecans and butter pecan flavor. Cool.

FROSTING:

1/4 c. vegetable shortening
1/4 c. butter
1/2 tsp. Watkins coconut flavor
1/2 tsp. Watkins vanilla extract
2 c. sifted powdered sugar
1-2 tbsp. milk

With electric mixer at medium speed, cream together shortening, butter, coconut flavor, and vanilla extract. Gradually add powdered sugar and enough milk to achieve a light and fluffy frosting.