Blue Ribbon Banana Cake With Creamy Nut Filli

Ingredients

190 gr shortening
400 gr sugar
2 eggs
150 gr bananas
1 gr salt
250 gr flour
5 gr baking soda
5 gr baking powder
120 ml buttermilk
8 gr vanilla
130 gr pecans
80 gr coconut
110 gr brown sugar
2 nbsp
16 gr flour
120 ml cream
28 gr butter
1 gr salt
1 egg
55 gr butter
1 gr coconut extract
2 gr vanilla extract

Instructions

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 23 cm round layer cake pans. Sprinkle half cup coconut on each layer. For coffee cake sprinkle with one third cup brown sugar. Bake in moderate, 350 to 375 degree oven, for 25 to 30 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.