3/4 c. shortening
1 1/2 c. sugar
1 c. mashed bananas
1/2 c. buttermilk
1 tsp. vanilla
2 eggs
1/2 tsp. salt
1 c. sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 c. chopped pecans
1 c. flaked coconut

Combine together shortening and sugar until fluffy. Add eggs and beat 2 minutes at medium speed. Add mashed bananas, beat 2 more minutes. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk and vanilla. Beat 2 minutes. Stir in nuts.

Pour into 2 greased and floured 9 inch layer cake pans. Sprinkle 1/2 cup coconut on each layer. Bake at 375 degrees for 25 minutes or until tested done. Cool. Remove from pans. Place first layer coconut side down and spread on creamy nut filling (recipe below). Top with second layer, coconut side up. Swiss White Snow Frosting (recipe below) around sides and about 1 inch around top edge, leaving center unfrosted.

WHITE SNOW FROSTING:

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

Cream together the egg white, shortening, butter and extracts. (One teaspoon of vanilla can be used if you don't have coconut extract.) Gradually add the confectioners' sugar, beating until light and fluffy.