1/2 c. shortening
1 1/4 c. granulated sugar
2 eggs
2 lg. bananas, mashed
2 1/4 c. cake flour
1 rounding tsp. baking powder
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla

TOPPING:

10 generous tbsp. brown sugar
6 tbsp. butter
4 tbsp. milk
1 c. coconut

Cream shortening, sugar; add eggs, one at a time, beating well. Add dry ingredients which have been sifted together 3 times, alternately with buttermilk. Add soda to 1/2 of buttermilk; stir until dissolved. Add vanilla. Bake in 12x8x2 pan in 350 degree oven (325 degree for glass pan) 45 minutes or until done. After putting cake in oven measure topping ingredients; set aside, stirring occasionally. When cake is done; add coconut to topping mixture. Spread topping over cake and broil until brown.