Mango Hummingbird Sheet Cake

Mango Hummingbird Sheet Cake

Ingredients:

2 cups (300 grams) self raising flour
1 cup (220 grams) brown sugar
1/2 cup (50 grams) shredded coconut 🥥
1/2 cup (55grams) coarsely chopped walnuts
1 tsp bicarbonate of soda
1 mango 🥭, stoned, peeled , finely chopped
2 bananas, mashed
400 grams crushed pineapple 🍍, drained well
2 Coles Australian Freen 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
250 grams cream, cheese softened
75 grms butter, softened
1 cup (160grams) icing sugar mixture

Direction:

1. Preheat oven to 160 degrees. Grease the base and sides of a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang

2. Combine the flour, sugar, coconut, walnut, and bicarbonate of soda in 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. 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. Transfer the cake to a serving platter. Spread the top off the cake with icing. Top with strawberry and mango slices. Cut into pieces to serve.

Serves 16

Recipe from Coles Free Magazine November 2019 issue