Amount
Ingredient
Preparation



3/4
cups
shortening





1 1/2
cup
sugar





2
each
eggs





1
cup
bananas

mashed



1
x
salt

pinch



2
cups
flour

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





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
shortening





1/4
cup
butter





1/2
teaspoon
coconut extract





1/2
teaspoon
vanilla extract

 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 buttermilk 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 cup coconut on each layer.  For coffee cake sprinkle with 1/3 cup brown sugar.  Bake in moderate, 35 to 375 degree oven, for 25 to 3 minutes.  Cool.

For Creamy Nut Filling: Combine ingredients in heavy saucepan.  Cook until thickened.  Add pecans, salt and vanilla.  Cool.
  
For White Snow Frosting:  Cream together egg white, shortening, butter, coconut extract and vanilla.  Gradually add powdered sugar, beating till light and fluffy