Ingredients
4 eggs
200g granulated sugar
1 tsp vanilla extract
110g butter
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
Method
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Preheat oven to 180°C/160°C, grease a 20cm lamington pan and Line with baking paper.
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Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Sift the flour and baking powder over the batter mixture.
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Stir with a metal spoon gently to combine all the ingredients.
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Spoon into the prepared pan and Bake for 25/30 minutes or until cooked.
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Turn out onto a wire rack to cool.
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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.
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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.
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Stand for 2 hours or until set.
