Recipe Talk

I'm looking for a recipe for a cake I enjoyed as a teen. We got it from the bakery in the grocery store. I think the store was called "Food World" which may have become Harris Teeter. Anyway, it's a small cake about 8" square. It's sort of an upside down cake with a topping that is made of pecans, coconut and brown sugar. The cake is banana flavored with the layer split in half and coated with a white or yellowish frosting between the layers. It was only one (split)layer thick but boy was it yummy. Anyone have any ideas where the recipe could be located? I've tried to find the store and have asked many times at Harris Teeter stores in my area without any success.

This may help, it has the ingredients you're looking for, hopefully it has the taste as well.

TROPICAL ISLE BANANA CAKE

3/4 c. vegetable shortening
1 1/2 c. white sugar
2 eggs
1 c. mashed ripe banana
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 1/2 tsp. Watkins banana flavor
1 tsp. Watkins vanilla extract
1/2 c. chopped pecans
3/4 c. flaked coconut
Butter
Pecan Filling (recipe follows)
Frosting (recipe follows)

Cream together the shortening and sugar in a mixing bowl until light and fluffy with electric mixer at medium speed. Add eggs, beat 2 more minutes. Add bananas; beat 2 more minutes. Sift together flour, baking powder, baking soda and salt.

Combine the buttermilk, banana flavor and vanilla extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat 2 minutes. Stir in pecans. Turn into 2 greased and floured 9-inch round cake pans. Divide and sprinkle coconut over each layer. Bake at 375 degrees for 25 to 30 minutes or until cakes test done. Cool in pans on rack for 10 minutes.

Remove from pans and cool completely. Prepare Butter Pecan Filling. Place first layer, coconut side down, on service plate and spread with filling. Top with second layer, coconut side up. Prepare frosting and frost around sides and about 1 inch around top edge, leaving center unfrosted. Makes 12 servings.

BUTTER PECAN FILLING:

1/2 c. white sugar1/2 c. half & half2 tbsp. all-purpose flour2 tbsp. butter1/2 c. chopped pecans1 tsp. Watkins butter pecan flavor
In a heavy 2-quart saucepan, combine sugar, half & half, flour and butter. Cook over medium heat, stirring constantly, until thickened. Stir in pecans and butter pecan flavor. Cool.

FROSTING:

1/4 c. vegetable shortening1/4 c. butter1/2 tsp. Watkins coconut flavor1/2 tsp. Watkins vanilla extract2 c. sifted powdered sugar1-2 tbsp. milk
With electric mixer at medium speed, cream together shortening, butter, coconut flavor, and vanilla extract. Gradually add powdered sugar and enough milk to achieve a light and fluffy frosting.

Thanks for your reply. I'll give it a try this weekend.