When my Mom was pregnant with my little sister Sara, she had a neighbor girl help her with the summer duties of being a farm wife. Gena made this delicious cake for mom and she remembers having a hard time not eating it in one sitting! Pregnant or not, this cake is absolutely delicious and well worth the steps to the divine finish. I recently made this for a party, and in honor of a friend’s birthday. It was devoured.
¾ cup shortening or butter
½ cup sugar
2 eggs
1 tsp vanilla
1 cup mashed banana
½ cup butter milk (or ¼ cup milk plus ¼ cup plain yogurt)
2 cups sifted cake flour
1 tsp soda
1 tsp baking powder
½ cup finely chopped pecans
½ tsp salt
Toasted coconut
Preheat oven to 325 degrees
Butter and flour two 9 inch baking pans. I also like to butter a circle of parchment paper in the bottom of the pan. Butter the pan first then cut and lay a circular piece of parchment in the bottom of the buttered pan then butter again.
Cream shortening, sugar to fluffy; add eggs for 2 minutes at medium speed; add bananas, beat 2 more minutes; add dry, buttermilk, vanilla and beat 2 minutes more; stir in nuts and split into two pans. Sprinkle with coconut.
Bake 20-30 minutes or until toothpick comes out clean.
Cool.
Place coconut side down 1st layer, remove parchment.
Filing goes in the middle
Top with coconut side up 2nd layer
Frost sides only
Filling
½ cup sugar
½ cup cream or ½ and ½
2 TBLS flour
2 TBLS Butter
Cook to thickened, add ½ cup chopped pecans, 1 tsp vanilla, ¼ cup butter; cool
Frosting
Cream together 1 egg white, 1/2 cup butter, ½ teaspoon vanilla, ½ tsp coconut extract, blend, add 2 cups powdered sugar until well blended.
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