Blue Ribbon Banana Cake - cooking recipe

Ingredients

3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 c. mashed banana
2 c. sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1/2 c. chopped pecans
1 tsp. vanilla extract
1 c. flaked coconut
Creamy Nut Filling
White Snow Frosting

Preparation

Cream shortening in a large mixing bowl at medium speed of an electric mixer.
Gradually add sugar, beating well at medium speed of electric mixer.
Add eggs, one at a time, beating well after each addition.
Add banana; beat well.
Combine flour, baking powder, soda and salt in a medium bowl.
Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in pecans and vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans.
Sprinkle 1/2 cup flaked coconut evenly over batter in each cake pan.
Bake at 350\u00b0 for 30 to 35 minutes or until a wooden pick inserted in center of cake layers comes out clean.
Let cake layers cool in pans 10 minutes.
Carefully remove cake layers from pans and let cool completely on wire racks.
Place one cake layer, coconut side down, on a serving plate.
Spread top of cake layer with Creamy Nut Filling.
Top with remaining layer, coconut side up.
Spread White Snow Frosting on sides and 1-inch around top edge of cake, leaving center unfrosted.
Yield:
one 2-layer cake.