Banana Pecan Cake with Coconut Frosting

Directions

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans.
• Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
• For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold.
• For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners’ sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth.
• Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.