I made this hummingbird cake packed full of summer fruits such as banana, pineapple and coconut, topped with a vanilla cream cheese icing for my 30th birthday. I needed a cake I could make in advance in Brisbane, and transport to the Sunshine coast for a beach party and it had to be one I could assemble easily on the beach. A naked cake is the perfect travel cake, as it’s easy to put together once all the parts are pre-made. We paired it with a French Sautern from my birth year which had lovely honeyed notes to match with the fruity cake! For decorations I melted white chocolate and added candied heart decorations, so the cake was topped with chocolate shards. I also used fresh, seasonal berries from the Sunshine Coast. I surrounded the whole cake with coconut white chocolate Raffaellos, so everyone had a little treat with their slice of cake. This cake was a lot of fun to make and eat with close family and friends!