It’s cold and refreshing, gluten-free, vegan, delicious and looks fabulous! It will amaze and delight all who witness you cutting the first juicy slice to the very last juicy piece. This frosted illusion of a “cake” is actually made from a large seedless watermelon, 2 cans of coconut milk and sliced, colorful fruit and slivered almonds for decoration! The fun in making this perfect summer dessert is only rivaled by the look on your guests faces when they realize what it is! My daughter and niece and I made this incredible dessert together, laughed like crazy, and dazzled our guests and ourselves!
Amazing Easy No-Bake Watermelon Cake
1 large oval watermelon, seedless
2 cans of full-fat unsweetened coconut milk or coconut cream (extra thick and & rich from Trader Joe’s)
1 tbs agave syrup
1/2 tsp vanilla extract
1 cup slivered almonds or shredded coconut (optional)
fresh blackberries, sliced strawberries, kiwis and nectarines
1) Extremely important: place 2 cans of full fat coconut milk in the coolest part of refrigerator overnight or for at least 10 hours. This will allow the coconut milk to separate– liquid milk on the bottom and the thick cream on the top. It is the cream that we will use to make the whipped cream. OR if you’re using the cans of Trader Joe’s Coconut Cream, there won’t be much separating but it’s best chilled for several hours.
2) Next day: Time to make the whipped cream frosting! Take out your electric mixer and put the bowl and the beaters in the freezer for 5 minutes. Take out and set up mixer.
3) Take 1 can of coconut milk out of the fridge and flip it upside down. The liquid milk should be on the top now. Pour it off into a bowl—you won’t be using this unles you want to add it to smoothies, baking, etc. If you’re using Trader Joe’s Coconut Cream, do the same, but there probably won’t be much separation at all
4) Scoop or scrape out the hardened coconut cream and put it into the cold bowl that you chilled in the freezer. Repeat same method with the 2nd can of coconut milk. Same goes for the Coconut Cream.
5) Start whipping the cream with the electric blender, adding the agave syrup and vanilla extract. It should become very thick. Once whipped into a beautiful frosting, place in the refrigerator for cold storage.
6) Carve the watermelon-–lay the watermelon on it’s side and cut off the top and the bottom. You should be left with a circular, cake-shaped piece. Try your best to level the top and bottom as evenly as possible. Place the piece upright so the rind is vertical.
7) Cut off the rind, in an up and down motion, carefully leaving just the pink fruity cake-shaped piece. Trim to round out.
8) Handle it gingerly and place it on the serving plate.
9) With paper towels, dab and blot up as much liquid as possible, leaving the the side and top dry.
10) With a frosting knife, apply the whipped frosting all over the cake.
11) Sprinkle with slivered almonds or shredded coconut, if desired.
12) Place fresh fruit on the top of the “cake” in circular designs and around the base of the “cake”
13) Serve immediately. It may keep in the fridge for a couple of hours but that depends on how ripe the watermelon is.
1) Since making whipped cream from coconut milk always requires overnight chilling, keep a couple of cans in the fridge all the time for convenience.
2) The whipped cream can be flavored with maple syrup, chocolate, or other flavors. Experiment!
3) Thanks for inspiration from Paleocupboard.com and Ohsheglows.com
Beautiful Cake Decoration by Carly Francis & Gorgeous Photography by Alex Cartana-Marks Black. Thanks to you both for making this so much fun or “How Many Blondes Does It Take to Make a Watermelon Cake?”