Blue ribbon banana cake with creamy nut filli

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: BLUE RIBBON BANANA CAKE WITH CREAMY NUT FILLI
  Categories: Cakes, Fruits, Fillings, Frostings
       Yield: 12 Servings
  
     3/4 c  Shortening
   1 1/2 c  Sugar
       2    Eggs
       1 c  Mashed bananas
       1 pn Salt
       2 c  Sifted flour
       1 ts Baking soda
       1 ts Baking powder
     1/2 c  Buttermilk
       1 ts Vanilla
     1/2 c  Chopped pecans
       1 c  Shredded coconut
     1/2 c  Brown sugar, optional
            ---Creamy Nut Filling---
     1/2 c  Sugar
       2 tb Flour
     1/2 c  Cream
       2 tb Butter
     1/2 c  Chopped pecans
     1/4 ts Salt
       1 ts Vanilla
            ---White Snow Frosting---
       1    Egg white
     1/4 c  Shortening
     1/4 c  Butter
     1/2 ts Coconut extract
     1/2 ts Vanilla extract
  
   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 butter-
   milk and vanilla. Starting with flour. Beat 2 minutes. Stir in nuts.
    Turn into 2 greased and floured 9" round layer cake pans. Sprinkle 1/2 cup
   coconut on each layer. For coffee cake sprinkle with 1/3 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.
   
   Source: Barbara Lilyhorn, Stamford (Nebr.) Centennial Cookbook Formatted
   by: Nancy Filbert; March, 1995
  
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