Banana Yogurt Cake

From: (Don Thomas)
Date: 22 Mar 1995 18:42:57 -0600
    3/4 c  Butter
  1 1/2 c  Sugar
      2    Eggs
      1 c  Mashed ripe banana
      2 c  Cake flour, sifted
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      8 oz Banana flavored yogurt
    1/2 c  Pecans, chopped
      1 ts Vanilla extract
      1 c  Flaked coconut

MMMMM-------------------BANANA FLAVORED SYRUP------------------------
    2/3 c  Water
    2/3 c  Sugar
    1/2 c  Creme de banana

MMMMM---------------------CREAMY NUT FILLING--------------------------
    1/2 c  Sugar
      2 tb Flour
    1/4 ts Salt
    1/2 c  Half-and-half
      2 tb Butter
    1/2 c  Pecans, chopped
      1 ts Vanilla extract

MMMMM--------------------WHITE SNOW FROSTING-------------------------
    1/4 c  Shortening
    1/4 c  Butter
      1    Egg white
    1/2 ts Coconut extract
    1/2 ts Vanilla extract
      2 c  Confectioner's sugar, sifted
  Cream butter 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 2 greased and floured 9" round cake pans. Sprinkle
  1/2 c coconut evenly over batter in each cake pan. Bake at 350
  degrees for 30 to 35 minutes. Let cake layers cool in pans for 10
  minutes. Carefully remove cake layers from pans and let cool
  completely on wire racks.
  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
  Banana Flavored Syrup:
  Combine water and sugar in a saucepan, bring to a boil and let simmer
  until sugar dissolves. Cool and add creme 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.


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