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