Fruity and moist, this hummingbird sheet cake is the ideal afternoon tea treat.
Serves1616
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
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
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.
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.
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
Description
Fruity and moist, this hummingbird sheet cake is the ideal afternoon tea treat.
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.
