1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 small can Angel Flake coconut
1 c. chopped nuts
5 egg whites, stiffly beaten
bananas
cream cheese

Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla extract. Add coconut and nuts.

Fold in egg whites. Pour batter into three 9-inch or four 8-inch greased and floured cake pans.

Bake at 350°F for 20 minutes or until cake tests done. Cool. Frost with cream cheese frosting. Place sliced bananas between layers with the frosting.

Frosting:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
chopped pecans

Beat cream cheese and butter until smooth; add sugar and mix well. Add vanilla extract and beat until smooth. (If frosting seems a little thick, add 2 or 3 tablespoons cream or milk.) Spread on cake. Sprinkle top with pecans.