1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 c. mashed bananas
1/2 c. buttermilk or sour milk
1 tsp. vanilla
1/2 c. pecans
1 c. coconut

Sift together flour, soda, powder and salt. Cream together shortening and sugar. Add eggs one at a time, mashed bananas and vanilla, beating thoroughly. Add dry ingredients alternately with buttermilk or sour milk. Beating well after each addition. Stir in 1/2 cup pecans. Pour into 2 greased and floured 9 inch cake pans. Sprinkle top of each with 1/2 cup coconut. Bake at 375 degrees for 25 to 30 minutes. Cool 10 minutes and remove from pans. Let cool.

Place first layer coconut side down, spread with pecan filling and top with second layer coconut side up. Spread with fluffy frosting on sides and 1 inch along top edge. Leave center unfrosted.

PECAN FILLING:

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

Pecan Filling: Combine in saucepan sugar, flour, light cream or milk and butter. Cook over medium heat, stirring constantly until thickened. Add pecans, salt and vanilla. Mix well and cool.

FLUFFY FROSTING:

1 egg white
1/4 c. shortening
1/4 c. butter
1 tsp. vanilla
2 c. sifted confectioners' sugar

Fluffy Frosting: Combine egg white, shortening, butter and vanilla beating until smooth and creamy. Gradually add sifted confectioners' sugar, beating until fluffy.