It's true. We're transforming watermelons into cake over here. This is hands-down the most refreshing, guilt-free cake you'll ever eat. It involves two key ingredients and takes about 30 minutes to assemble. Um, hello summer barbecues!
Simply cut the watermelon into the shape of a cake and smother it with, you guessed it, Whipped Coconut Cream. Time to put those skills to the test with this fresh, juicy, luxurious summer dessert!
The best way to cut the watermelon is by slicing off both ends first. Then flip it over and cut off all the rind on the sides.
Prep your watermelon for icing with a good pat down using a cloth or paper towel. Get it as dry as possible to prevent the whipped coconut cream from sliding off once you put it on! You can also cut your watermelon into slices at this point, before frosting, so it is easier to serve later.
Place strips of paper under the edges of your watermelon before frosting. When all the messy work is over, slip them out and your surface is clean!
Here's the fun part, and the kids will love it too. Spread the whipped coconut cream evenly over your watermelon. It doesn't have to be perfect. We're obviously going for a "rustic" look here :)
If your whipped coconut cream turned out a bit soft like mine, pop it into the fridge for 2-3 hours. The cream will stiffen a bit and spread almost like BUTTERCREAM FROSTING. Go over the frosting again with a small spatula or the back of a large spoon to smooth it out.
Release your inner kid (or actual kids) and decorate this cake like nobody's business. Here are some topping ideas:
- Fresh fruit: berries, cherries, kiwi, sliced melon
- Toasted coconut flakes
- Crushed nuts and seeds: almonds, pistachios, sesame seeds, hemp seeds
- Fresh mint
Watermelon Cake with Whipped Coconut Cream
Time: 30 minutes
- 1 Watermelon (seedless)
- 3 cups Organic Coconut Milk (full fat, refrigerated at least 6 hours or overnight)
- 1/2 cup Strawberries (sliced)
- 1/4 cup Almonds (crushed or sliced)
- 1 tbsp Raw Honey (optional)
- To make the coconut whipped cream, scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated.
- Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes. Note: it will not be a stiff and fluffy as dairy whipped cream. Place in fridge until ready to use.
- To prepare the watermelon, slice off the top and bottom first, then slice the middle sections of the rind. Trim the watermelon to resemble a round or square cake shape as much as possible.
- Pre-slice your watermelon cake into 6-8 servings.
- Use paper towel to pat your watermelon as dry as possible to help the cream adhere.
- Spread the whipped coconut cream evenly over watermelon cake and top with strawberry slices and crushed almonds. Serve immediately or refrigerate up to 3 days.
Firmer frosting - refrigerate your frosted watermelon cake for at least 2-3 hours before serving. Go over the frosting again with a small spatula or back of a large spoon to smooth it out.
Make it sweeter - add 1 tbsp of raw honey to the coconut cream before whipping
Mini version - slice the watermelon into thick slices and use a can to cut out small watermelon cakes
No watermelon - use cantaloupe or honeydew