TABASCO® Sauce will celebrate its 150th anniversary this year. Chef Gary Evans has put a spicy twist on an Australian classic.
200g granulated sugar
1 tsp vanilla extract
200g all-purpose (plain) flour
1 ½ tsp baking powder
For the icing
75g unsalted butter
250ml hot milk
1 tbsp Tabasco pepper sauce
70g cocoa powder
435g icing sugar
250g desiccated coconut
Preheat oven to 180°C/160°C, grease a 20cm lamington pan and Line with baking paper.
Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift the flour and baking powder over the batter mixture.
Stir with a metal spoon gently to combine all the ingredients.
Spoon into the prepared pan and Bake for 25/30 minutes or until cooked.
Turn out onto a wire rack to cool.
In a pan heat the milk, butter and Tabasco sauce together. Add the coco powder and Wisk together until dissolved. Sift in the icing sugar and Stir until smooth and runny.
Cut the cake into even bite-sized pieces. Place the coconut in a dish. Then dip each piece of cake in the chocolate icing. Shake off excess icing and roll in the coconut until well coated. Place on a wire rack over a baking tray.
Stand for 2 hours or until set.