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Mango hummingbird sheet cake recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious mango and strawberry sheet cake celebrating fresh flavors.
Ingredients:
  • 300g self-raising flour
  • 220g brown sugar
  • 50g shredded coconut
  • 55g walnut
  • 2.50 gm bicarbonate of soda
  • 1 mango, stoned, peeled, finely chopped
  • 2 bananas, mashed
  • 400g crushed pineapple, drained well
  • 2 Free Range Eggs, lightly whisked
  • 185ml vegetable oil
  • Sliced strawberry, to serve
  • Sliced mango, to serve
  • 1/2 mango, stoned, peeled, chopped
  • 250g cream cheese, softened
  • 75g butter, softened
  • 160g icing sugar mixture
Instructions:
  • Preheat your oven to 160°C. Grease and line a 20cm x 30cm lamington pan with baking paper, leaving an overhang on the sides for easy removal.
  • In a large bowl, mix together the flour, sugar, coconut, walnuts, and bicarbonate of soda. Add in the chopped mango, banana, pineapple, egg, and oil. Gently stir until just combined. Spread the batter evenly into the prepared pan and bake for 45 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to cool completely in the pan before serving.
  • Make the mango cream cheese icing by blending the mango in a food processor until smooth. Transfer it to a bowl. In a separate large bowl, use an electric mixer to blend the cream cheese and butter until creamy. Add the icing sugar and mango puree, then beat until fully combined.
  • Place the cake on a decorative platter. Generously frost the cake. Arrange fresh strawberry and mango slices on top. Slice into portions and enjoy!

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