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

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 cream mixture along with buttermilk and vanilla. Beat 2 minutes. Stir in nuts.

Turn into 2 greased and floured 9 inch layer pans. Sprinkle 1/2 cup coconut on each layer. Bake at 350 degrees for 25 minutes. Remove from pan. Cool coconut side up. Frost 1 inch in on top of cake. Leave center unfrosted.

CREAM NUT FILLING:

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

Combine sugar, flour, cream, butter in saucepan. Cook until thickened. Add pecans, salt and vanilla. Cool.

WHITE SNOW FROSTING:

1 egg white
1/4 c. butter
1/2 tsp. vanilla
1/4 c. shortening
1/2 tsp. coconut extract
2 c. powdered sugar

Cream all ingredients except powdered sugar until well blended. Gradually add the sugar, beating until light and fluffy.