3/4 cup shortening
1 1/2 cups sugar
1 cup mashed bananas
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
2 cups sifted cake flour
1 teaspoon soda
1 teaspoon baking powder
1/2 cup flaked coconut
Creamy nut filling
White snow frosting

Cream together shortening and sugar until fluffy. Add eggs; beat 2 minutes at medium speed. Add mashed bananas. Beat 2 minutes. Sift together dry ingredients. Add to creamed mixture along with buttermilk and vanilla. Beat 2 minutes. Stir in nuts. Turn into 2 greased and floured 9" layer pans. Sprinkle 1/2 cup coconut on each layer. Bake in moderate (375 degrees) oven 25 to 30 minutes. Remove from pan. Cool layers, coconut side up, on rack.

Creamy Nut Filling

1/2 cup sugar
1/2 cup cream
1/2 cup pecans (chopped)
1 teaspoon vanilla
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt

Combine sugar, flour, cream and butter in heavy saucepan. Cook until thickened. Add pecans, salt and vanilla. Cool.

White Snow Frosting:

1 egg white
1/4 cup butter
1/2 teaspoon vanilla
1/4 cup shortening
1/2 teaspoon coconut extract
2 cups confectioners sugar

Cream together egg white, shortening, butter, coconut extract and vanilla until well blended. Gradually add confectioners sugar, beating until light and fluffy.

Submitted by: Minnie Cornatyer