Ingredients

3/4 C. shortening
1 1/2 C. sugar
2 eggs
1 C. mashed bananas
Pinch salt
2 C. sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 C. buttermilk
1 tsp. vanilla
1/2 C. chopped pecans
1 C. shredded coconut
1/2 C. brown sugar, optional
Creamy nut filling
1/2 C. sugar
2 Tbsp. flour
1/2 C. cream
2 Tbsp. butter
1/2 C. chopped pecans
1/4 tsp. salt
1 tsp. vanilla
White snow frosting
1 egg white
1/4 C. shortening
1/4 C. butter
1/2 tsp. coconut extract
1/2 tsp. vanilla extract

Cooking Instructions

Cream together shortening and sugar until fluffy. Add eggs. Beat 2 minutes at medium speed. Add bananas. Beat 2 minutes. Sift together dry ingredients, add to creamed mixture along with butter milk and vanilla. Starting with flour. Beat 2 minutes. Stir in nuts. Turn into 2 greased and floured 9 inch round layer cake pans. Sprinkle 1/2 C. coconut on each layer. For the coffee cake sprinkle with 1/3 C. brown sugar. Bake in moderate, 350 to 375 degree oven, for 25 to 30 minutes. Cool. Creamy Nut Filling: Combine ingredients in heavy saucepan. Cook until thickened. Add pecans, salt and vanilla. Cool. White Snow Frosting: Cream together egg white, shortening, butter, coconut extract and vanilla. Gradually add powdered sugar, beating till light and fluffy.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)