In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Stir in the sugar and desiccated coconut so they are evenly distributed through the dry ingredients.

Grate the cold margarine straight into the flour mixture. Use your fingertips to work it in lightly until the mixture looks like coarse crumbs. Try not to overwork it, since you want small pieces of margarine to stay intact.

In a separate bowl or jug, whisk the eggs, cold amasi, cold custard, and vanilla essence together until combined.

Make a well in the centre of the dry ingredients and pour in the wet mixture. Use a spatula or a butter knife to bring the dough together. Stop mixing as soon as it comes together; a shaggy, slightly rough dough is exactly what you want.

Turn the dough out onto a lightly floured surface. Pat it down gently to about 2 to 3 cm thick. Cut out your scones using a round cutter, pressing straight down without twisting.

Place the scones close together on a lined baking tray, so they touch slightly. This helps them rise upward instead of spreading out.