Mango hummingbird sheet cake
Fruity and moist, this hummingbird sheet cake is the ideal afternoon tea treat.
Serves
16
Prep
15m
Note: + cooling time
Cooking
45m
Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
