| INGREDIENTS: |  |
For Cake:
3/4 cup butter or margarine
1 and 1/2 cups sugar
2 eggs
1 cup ripe bananas
2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup chopped pecans
1 cup flaked cocoanut (divided)
For Creamy Nut Filling:
3/4 cup sugar
3 tablespoons all-purpose flour
3/4 cup cream
3 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup pecans (chopped and toasted)
For Creamy White Frosting:
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups powdered sugar
3 to 4 tablespoons milk | |
| INSTRUCTIONS: | |
Cake:
In a large mixing bowl, cream butter and sugar until fluffy. Add eggs; beat 2 minutes. Add bananas; beat 2 additional minutes. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately; with buttermilk and vanilla. Beat well. Stir in nuts. Put into two lightly greased 9 inch round cake pans. Sprinkle batter with half the cocoanut. Bake at 350 degrees for 25 to 30 minutes. Remove cakes from the pan and cool. Cocoanut side up, on wire racks.
Creamy Nut Filling:
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 on the bottom (plain side) of one cake layer. Place remaining cake layer, with cocoanut side up. On top of filling.
Creamy White Frosting:
For Frosting, combine all ingredients in a mixing bowl; beat until smooth. Place a 3 inch circle in the center of the cake top. Frost the sides and top edges of the cake. Remove circle to expose cocoanut. Yields 12 serving. If cooking for two; freeze leftover and enjoy later. | |
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