Description

Ingredients:

• 3/4 c. shortening
• 1 1/2 c. sugar
• 2 eggs
• 1 c. mashed ripe bananas
• 1 tsp.vanilla extract
• 2 c. cake flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. buttermilk
• 1/2 c. chopped pecans, optional
• 1 c. flaked coconut

Frosting

• 1/2 c. shortening
• 1/2 c. butter, softened
• 2 c. confectioner's sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. coconut extract
• Pinch salt
• 1/4 c. cold evaporated milk

Directions:

Preheat oven to 375 F. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. In a small bowl, combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well.

Stir in pecans if desired. Pour into 2 greased and floured 9 inch cake pans.  Sprinkle each with coconut. Place pans in oven and bake for 25-30 minutes or until cake tests done;  loosely cover with foil during the last 10 minutes of baking. Remove from oven and cool in pans 15 minutes before removing from pans to a wire rack, coconut side up.

In a medium mixing bowl, cream shortening and butter, add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. On a cake plate, place cake layer, coconut side down, spread with some of the frosting.  Top with second layer, coconut side up, frost sides and 1 inch around top edge of cake, leaving coconut center showing.

Yield:  12 servings