Blue Ribbon Banana Cake with Creamy Nut Filli

• 3/4 cups vegetable shortening
• 1 1/2 cup sugar
• 2 large eggs
• 1 cup bananas mashed
• 1 x salt pinch
• 2 cups flour, all-purpose sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup pecans chopped
• 1 cup coconut shredded
• 1/2 cup brown sugar optional
• 1/2 cup sugar
• 2 tablespoons flour, all-purpose
• 1/2 cup cream
• 2 tablespoons butter
• 1/2 cup pecans chopped
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 each egg whites
• 1/4 cup vegetable shortening
• 1/4 cup butter
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract

1. Cream together shortening and sugar until fluffy.
2. Add eggs.
3. Beat 2 minutes at medium speed.
4. Add bananas.
5. Beat 2 minutes.
6. Sift together dry ingredients, add to creamed mixture along with buttermilk and vanilla.
7. Starting with flour.
8. Beat 2 minutes.
9. Stir in nuts.
10. Turn into 2 greased and floured 9 inch round layer cake pans.
11. Sprinkle 1/2 cup coconut on each layer.
12. For coffee cake sprinkle with 13 cup brown sugar.
13. Bake in moderate, 350 to 375F (190C) oven, for 25 to 30 minutes.
14. Cool.
15. For Creamy Nut Filling: Combine ingredients in heavy saucepan.
16. Cook until thickened.
17. Add pecans, salt and vanilla.
18. Cool.
19. For White Snow Frosting: Cream together egg white, shortening, butter, coconut extract and vanilla.
20. Gradually add powdered sugar, beating until light and fluffy.

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Taken from recipeland.com/recipe/v/blue-ribbon-banana-cake-creamy--1567 (may not work)