Name: Tabasco Lamingtons Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 4 eggs; 200 g granulated sugar; 1 tsp vanilla extract; 110 g butter; 200 g all-purpose flour; 6 g baking powder; 75 g unsalted butter; 250 ml milk hot; 1 tbs Tabasco; 70 g cocoa powder; 435 g icing sugar; 250 g desiccated coconut

by Gary Evans/McIlhenny Co. Last updated on 07/10/2019

Sweet and spicy works so well together in savoury dishes, so surely it tastes just as good in dessert, right? - Gary Evans/McIlhenny Co.

Ingredients

Sponge

4 eggs
200 g granulated sugar
1 tsp vanilla extract
110 g butter
200 g all-purpose flour
6 g baking powder

Icing

75 g unsalted butter
250 ml milk hot
1 tbs Tabasco
70 g cocoa powder
435 g icing sugar
250 g desiccated coconut

Method

Step 1

Lamingtons: Preheat the oven to 180C/160C, and grease a 20cm lamington pan and line with baking paper.
Step 2

Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy.
Step 3

Add the eggs, one at a time, beating well after each addition.
Step 4

Sift the flour and baking powder over the batter mixture.
Step 5

Stir with a metal spoon gently to combine all the ingredients.
Step 6

Spoon into the prepared pan and bake for 25-30 minutes or until cooked. Turn out onto a wire rack to cool.
Step 7

Icing: In a pan, heat the milk, butter and Tabasco sauce together. Add the cocoa powder and whisk together until dissolved. Sift in the icing sugar and stir until smooth and runny.
Step 8

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.
Step 9

Stand for 2 hours or until set.