Are you looking for a refreshing and healthy treat that doesn’t involve baking? Or a cake for someone who can’t tolerate eating gluten or other baked goods? Well here it is my friends! A watermelon cake. Yes, it is really made with a watermelon (seedless), and it is very easy to put together. This is the same way my grandma made us watermelon cake during the summer, but she used imitation whipped cream.
All you need to make this cake is a large seedless watermelon, some sliced almonds or toasted coconut, two cans of full-fat coconut milk, and your favorite fresh fruits. Slicing the watermelon into the shape of a cake creates the base, and the whipped coconut cream creates the frosting. The nuts or toasted coconut and fresh fruit add a beautiful and delicious decoration. You can also try using edible flowers for the top, which I sometimes find at my local farmers market. For those of you that have asked, yes you can use a thick yogurt or whipped cream instead of coconut milk if you use dairy products. I have been told by many people that it works great!
This is best when served within a few hours of assembly, but I have left this in the fridge overnight and nothing budged, so you can prepare it ahead of time if you need to. The watermelon I used had just turned ripe, but an overly ripe watermelon will probably release more liquid and will not last as long. Don’t forget to pat the watermelon dry with the paper towels before adding the coconut whipped cream to help it adhere. Enjoy!
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.