Mango hummingbird sheet cake
Fruity and moist, this hummingbird sheet cake is the ideal afternoon tea treat.
Note: + cooling time
- 2 cups (300g) self-raising flour
- 1 cup (220g) brown sugar
- 1/2 cup (50g) shredded coconut
- 1/2 cup (55g) coarsely chopped walnuts
- 1 tsp bicarbonate of soda
- 1 mango, stoned, peeled, finely chopped
- 2 bananas, mashed
- 400g crushed pineapple, drained well
- 2 Coles Australian Free Range Eggs, lightly whisked
- 3/4 cup (185ml) vegetable oil
- Sliced strawberry, to serve
- Sliced mango, to serve
Mango cream cheese icing
- 1/2 mango, stoned, peeled, chopped
- 250g cream cheese, softened
- 75g butter, softened
- 1 cup (160g) icing sugar mixture
Preheat oven to 160°C. Grease the base and sides of a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang.
Combine the flour, sugar, coconut, walnut and bicarbonate of soda in a large bowl. Add the chopped mango, banana, pineapple, egg and oil. Stir until just combined. Spoon into the prepared pan and smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
To make the mango cream cheese icing, place the mango in a clean food processor and process until smooth. Transfer to a bowl. Use an electric mixer to beat the cream cheese and butter in a clean large bowl until smooth and creamy. Add the icing sugar and mango puree and beat until well combined.
Transfer the cake to a serving platter. Spread the top of the cake with icing. Top with strawberry and mango slices. Cut into pieces to serve.
Make & Take. This cake is great for picnics and barbecues. Pack the iced cake and fruit toppings in separate containers, then assemble just before serving.