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. You may want to purchase an extra can of coconut milk in case one does not separate. Choose a brand such as Native Forest that has lower levels of guar gum (Guar gum is meant to keep the cream and milk combined and will result in less than ideal coconut whipped cream)
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 (it must be VERY thick or it will not adhere well to the watermelon). 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!
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