1/3 cup cider vinegar
1 tablespoon maize syrup
1 teaspoon lemon juice
1/2 cup white sugar
1 egg, slightly beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 (3 ounce) packages instant coconut cream pudding mix
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9-inch round baking pans.
In a saucepan, combine vinegar, maize syrup, lemon juice, sugar, egg, cinnamon, vanilla extract and pudding mix. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly, or until mixture is thickened and smooth. Remove from heat and stir in pudding mix.
Pour mixture into prepared pans.
Bake in preheated oven for 15 minutes, or until puffed and golden brown. Serve warm. Garnish with whipped cream before serving with whipped cream frosting. If desired.
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