Banana Yogurt Cake

Directions

1. Cream butter in a large mixing bowl at medium speed of an electric mixer.
2. Add in Large eggs, one at a time, beating well after each addition. Add in banana; beat well.
3. Combine flour, baking pwdr, soda and salt in a medium bowl. Add in flour mix to cream mix alternately with yogurt, beginning and ending with flour mix. Mix after each addition. Stir in pecans and vanilla.
4. Pour batter into 2 greased and floured 9" round cake pans. Sprinkle 1/2 c coconut proportionately over batter in each cake pan. Bake at 350 degrees for 30 to 35 min. Let cake layers cold in pans for 10 min. Carefully remove cake layers from pans and let cold completely on wire racks.
5. Place one cake layer, coconut side down, on a serving plate. Brush with Banana Flavored Syrup on top. Spread top cake layer with Creamy Nut Filling. Top remaining layer coconut side up. Spread White Snow Frosting on sides and 1" around top edge of cake, leaving center unfrosted.
6. Banana Flavored Syrup: Combine water and sugar in a saucepan, bring to a boil and let simmer till sugar dissolves. Cold and add in creme de banana.
7. Creamy Nut Filling: Combine sugar, flour, salt, half-and-half and butter in a small saucepan. Cook over medium heat, stirring constantly, till mix is thick and creamy. Remove saucepan from heat, and stir in minced pecans and vanilla. Cold completely.
8. White Snow Frosting: Combine shortening, butter, egg white and extracts in a medium mixing bowl. Beat at medium speed of an electric mixer till blended. Gradually add in sifted sugar to cream mix, beating at medium speed till frosting reaches spreading consistency.
9. /CAKES