Banana Coconut Cake

• 3/4 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 cup mashed ripe bananas
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup chopped pecans, optional
• 1 cup sweetened shredded coconut
• 1/2 cup shortening
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• Pinch salt
• 1/4 cup cold evaporated milk

1. In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes.
2. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut.
3. Bake at 375u0b0 for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up.
4. In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

shortening, sugar, eggs, mashed ripe bananas, vanilla, cake flour, baking soda, baking powder, salt, buttermilk, pecans, coconut, shortening, butter, sugar, vanilla, coconut, salt, cold evaporated milk

Taken from www.tasteofhome.com/recipes/banana-coconut-cake/ (may not work)