Ingredients
3/4 cup butter, softened1-1/2 cups sugar2 large eggs1 cup mashed ripe bananas2 cups sifted cake flour1 teaspoon baking soda1/2 teaspoon salt1/2 cup buttermilk1 teaspoon vanilla extract1/2 cup chopped pecans1 cup sweetened shredded coconut, dividedCREAMY NUT FILLING:3/4 cup sugar3 tablespoons all-purpose flour3/4 cup heavy whipping cream1/2 teaspoon salt3 tablespoons butter3/4 cup chopped pecans, toasted1 teaspoon vanilla extractCREAMY WHITE FROSTING:1/2 cup shortening1/2 cup butter, softened1 teaspoon vanilla extract1 teaspoon almonds extract4 cups confectioners’ sugar3 to 4 tablespoons whole milk
Preparation
In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans.
Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks.
For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling.
In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.
