Banana Yogurt Cake Recipe

Cream together the butter and sugar in a large mixing bowl at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add banana; beat well.

Combine flour, baking powder, soda and salt in a medium bowl. Add flour mixture to cream mixture alternately with yogurt, beginning and ending with flour mixture. Mix after each addition. Stir in pecans  and vanilla.

Pour batter into prepared pans. Sprinkle 1/2 cup coconut evenly over batter in each cake pan. Bake at suggested temp. until tested done with a toothpick or cake tester.
Let cake layers cool in pans for 10 minutes. Carefully remove cake layers from pans and let cool completely on wire racks.

Place both cake layers, coconut side down, on serving plates. Brush tops with Banana Flavored Syrup. Spread the Creamy Nut Filling on the top of one layer. Place the second layer coconut side up, on top of the Creamy Nut Filling. Spread White Snow Frosting on sides and 1" around top edge of cake, leaving center
unfrosted.

Banana Flavored Syrup:

Combine water and sugar in a saucepan, bring to a boil and let simmer until sugar dissolves. Cool and add crème de banana.

Creamy Nut Filling:

Combine sugar, flour, salt, half-and-half and butter in a small
saucepan. Cook over medium heat, stirring constantly, until mixture is thick and creamy.

Remove saucepan from heat, and stir in chopped pecans and vanilla.
Cool completely.

White Snow Frosting:

Combine shortening, butter, egg white and extracts in a medium mixing bowl. Beat at medium speed of an electric mixer until blended.

Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches spreading consistency.