| 1 | Cream butter in a large mixing bowl at medium speed of an electric mixer. |
| 2 | Add eggs, one at a time, beating well after each addition. |
| 3 | Add banana; beat well. |
| 4 | Combine flour, baking powder, soda and salt in a medium bowl. |
| 5 | Add flour mixture to cream mixture alternately with yogurt, beginning and ending with flour mixture. |
| 6 | Mix after each addition. |
| 7 | Stir in pecans and vanilla. |
| 8 | Pour batter into 2 greased and floured 9" round cake pans. |
| 9 | Sprinkle ?c coconut evenly over batter in each cake pan. |
| 10 | Bake at 350 °F for 30 to 35 minutes. |
| 11 | Let cake layers cool in pans for 10 minutes. |
| 12 | Carefully remove cake layers from pans and let cool completely on wire racks. |
| 13 | Place one cake layer, coconut side down, on a serving plate. |
| 14 | Brush with banana flavored syrup on top. |
| 15 | Spread top cake layer with creamy nut filling. |
| 16 | Top remaining layer coconut side up. |
| 17 | Spread white snow frosting on sides and 1" around top edge of cake, leaving center unfrosted. |
| 18 | Banana flavored syrup: combine water and sugar in a saucepan, bring to a boil and let simmer until sugar dissolves. |
| 19 | Cool and add creme de banana. |
| 20 | Creamy nut filling: combine sugar, flour, salt, half-and-half and butter in a small saucepan. |
| 21 | Cook over medium heat, stirring constantly, until mixture is thick and creamy. |
| 22 | Remove saucepan from heat, and stir in chopped pecans and vanilla. |
| 23 | Cool completely. |
| 24 | White snow frosting: combine shortening, butter, egg white and extracts in a medium mixing bowl. |
| 25 | Beat at medium speed of an electric mixer until blended. |
| 26 | Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches spreading consistency. |
