A traditional custard cake with a flamboyant rooibos twist!
Preheat the oven to 180°C. Line the bottom of 3x20cm cake tins with baking paper and grease well with nonstick spray.
1. Coconut cake Prepare the batter according to the packet instructions. Mix in the desiccated coconut and orange zest, and divide the batter between the three cake tins. Bake for 25-30 minutes or until a testing skewer inserted into the middle comes out clean.