1 tbsp. cornstarch
1 beaten egg
1 c. milk
1/2 c. sugar
1 tsp. vanilla
2 to 3 sliced bananas

CAKE:

6 egg yolks
1 c. sugar
1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. warm water
1 tsp. vanilla

MERINGUE:

6 egg whites
1 c. sugar
1/2 c. coconut

FOR FILLING: Mix cornstarch, egg, milk, sugar and vanilla in saucepan. Cook over low heat until thick. Set aside to cool.

FOR CAKE: Beat yolks until light and thick. Add sugar gradually. Add salt and baking powder to flour, then add flour and water alternately to egg mixture until combined. Then add vanilla and beat thoroughly. Spread in 2 greased 10 inch round pans.

FOR MERINGUE: Beat egg whites until stiff, then add 1 cup sugar gradually while beating. Divide meringue evenly over each cake. Top with coconut. Bake 25 minutes at 325 degrees, then an additional 20 minutes at 350 degrees. Cool completely then remove from pan. Assemble cake by placing 1 cake on plate, top with banana slices, custard filling and top with other cake.