Lemon Tea Cake
|Dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Warm water||3⁄4 Cup (12 tbs)|
|Instant coconut cream pudding mix||3 1⁄2 Ounce (1 Package, 4 Serving Size)|
|Butter||1⁄4 Cup (4 tbs), softened|
|All purpose flour||3 Cup (48 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Instant lemon pudding mix||3 1⁄2 Ounce (1 Package, 4 Serving Size)|
Soften yeast in water in large mixer bowl.
Add dry coconut cream pudding mix, salt, butter, 1 1/2 cups flour and 1 egg.
Blend well; beat 2 minutes at medium speed of mixer.
By hand, gradually stir in remaining flour.
Cover; let rise in warm place until light and doubled in size, about 1 hour.
Grease bottoms and sides of two 9-inch round layer pans.
Combine corn syrup, 2 eggs and dry lemon pudding mix in small mixer bowl.
Beat only until well blended, about 30 seconds.
Spread yeast dough evenly in pans, pushing dough halfway up sides.
Spread half of filling over dough in each pan.
Cover; let rise again until light, about 15 minutes.
Bake at 350° for 25 to 30 minutes.