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 withfoil 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