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Mango hummingbird sheet cake

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  • Vegetarian
  • Peanut free
  • Sesame free
  • Soy free

Fruity and moist, this hummingbird sheet cake is the ideal afternoon tea treat.

  • Serves16
  • Cook time45 minutes
  • Prep time15 minutes, + cooling time
A hummingbird cake topped with mangoes and strawberries


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.