Fragrant rooibos
ROOIBOS AND COCONUT CUSTARD CAKE
A traditional custard cake with a flamboyant rooibos twist!
MAKES ONE LARGE THREE-LAYER CAKE PREPARATION: 45 MIN COOKING: 35-40 MIN CHILLING: 2 HOURS
COCONUT CAKE
1 box (600g) vanilla cake mix
60ml (¼c) toasted desiccated coconut
grated zest of 1 orange
CUSTARD
80ml (¹/3c) custard powder
125ml (½c) strong brewed rooibos tea
375ml (1½c) milk a pinch of salt
TOPPING
125g soft butter
250ml (1c) castor sugar
5ml (1t) vanilla essence
TO FINISH
250ml (1c) desiccated coconut
30ml (2T) loose rooibos tea
edible flowers
Preheat the oven to 180°C. Line the bottom of three 20cm 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.
Leave to cool
