3/4 c. shortening
1 1/2 c. sugar
2 egg yolks
1/2 tsp. vanilla
1 c. mashed bananas (2 med.)
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour milk or buttermilk
2 egg whites, stiffly beaten
1 c. angel flake coconut

FILLING:

1/2 c. sugar
3 tbsp. flour
1/8 tsp. salt
1/2 c. rich milk
2 tbsp. butter
1/2 c. chopped pecans
1 tsp. vanilla

FROSTING:

1 egg white
1/2 c. shortening
1/2 tsp. coconut extract
1/2 tsp. vanilla
2 c. confectioners' sugar

Cream shortening and sugar. Add egg yolks, vanilla and bananas, beating thoroughly. Add sifted dry ingredients alternately with milk. Fold in nuts and egg whites. Pour into 2 greased and floured 9 inch layer pans. Sprinkle coconut over layers. Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes then remove and cool completely.

FILLING: Combine sugar, flour, salt, milk and butter in saucepan. Cook until thickened. Remove from heat and stir in nuts and vanilla. Cool.

FROSTING: Cream together egg white, shortening and extracts. Gradually add sugar, beating until light and fluffy.

TO ASSEMBLE CAKE: Place first layer on cake with coconut side down and spread with filling. Top with second layer, coconut side up. Swirl frosting on sides. Leave top unfrosted.