Ingredients
3/4 cup shortening1-1/2 cups sugar2 eggs1 cup mashed ripe bananas1 teaspoon vanilla extract2 cups cake flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1/2 cup buttermilk1/2 cup chopped pecans, optional1 cup sweetened shredded coconutBUTTER CREAM FROSTING:1/2 cup shortening1/2 cup butter, softened2 cups confectioners’ sugar1/2 teaspoon vanilla extract1/2 teaspoon coconut extractPinch salt1/4 cup cold evaporated milk
Preparation
In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes.
Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut.
Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up.
In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.
