Frosted Watermelon Cake

How to make a watermelon cake with coconut frosting.

This is by far the healthiest cake I’ve ever made!!

Welcome to a whole new concept of birthday cake!

This cake is made with sweet and refreshing watermelon, frosted with coconut cream and decorated with melons, berries and kiwis.

I first heard about the idea of turning a watermelon into a cake a couple of month’s ago from my friend, Isabel De Los Rios (she founded the site Beyond Diet). She mentioned making one for a family birthday, and the idea stuck with me.

As Andrew’s birthday approached I spent some time researching the concept of watermelon cakes online and quickly found pictures of watermelons frosted with fluffy white, frosting. Gorgeous!

Only one little problem with that…the frosting was whipped cream.

Sugar and dairy are banned from the RHR kitchen, so how was I going to frost my cake?

At this point I was totally locked on to the idea of white fluffy frosting. I could see it exactly how I wanted it in my mind. Just needed the right ingredients to appear.

The solution popped into my mind after a few days of mulling about it. Young coconut meat! My former life as a raw vegan came in handy as I remembered the technique often found in those desserts where young coconut meat is blended into a sweet, white cream.

Bingo!

I tried it out and was so thrilled with the results! One of my main concerns was that the frosting would slide off, but this coconut mixture stayed perfectly in place. Everyone who tried it was blow away with how delicious, light and refreshing the cake was.

And I had fun decorating it all fancy like a regular cake 🙂 I used cookie cutters to make the stars and secured those to the sides of the cake with toothpicks.

I see myself making this cake time and time again for future celebrations. It’s beautiful, sweet and guilt free. Yes please, sign me up. I’ll take two.

Frosted Watermelon Cake
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Total time
INGREDIENTS
Serves 16

  • 2 cups young coconut meat
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil, melted
  • ¼ teaspoon sea salt
  • 2 large seedless watermelons
  • ½ cup sliced almonds
  • 1 Kiwi
  • ½ cup blueberries
  • Honeydew and Cantaloupe slices
INSTRUCTIONS

  1. Blend the coconut meat, honey, vanilla, lemon, coconut oil and sea salt in a food processor until very smooth and creamy. This may take 5 minutes or longer, so be patient and have faith that the coconut will become creamy! Chill for 20 minutes before using.
  2. Slice the tops and bottoms off each watermelon, then cut the green rind from the sides. Decide which piece will be your top tier, and shave down the sides until it fits nicely on top of the bigger watermelon piece. Place the stacked watermelons on a cake plate.
  3. Use a flat knife to frost the entire cake, covering all of the red with creamy white frosting. Lightly press the sliced almonds onto the sides and top of the cake.
  4. Decorate with the extra fruit. Use cookie cutters to create stars or other shapes out of the sliced melons and secure on the side of the cake with toothpicks. Place a blueberry on the tips of each toothpick.
  5. Store in the fridge until right before serving. Slice and enjoy!
NUTRITION

Calories: 198     Fat: 5     Carbohydrates: 36     Sodium: 33     Fiber: 3     Protein: 4    

 

How to make a watermelon cake with coconut frosting.

I can’t wait to make (and eat!) this cake again!

Comments

  • fiona March 10, 2014 at 9:17 pm

    refreshing!

  • Liz January 3, 2015 at 5:53 am

    Looks amazing, does it work with tinned coconut cream?
    Young coconut from fresh coconuts is very jelly like, would I be able to use this.
    Look forward to making it

    • Diana January 13, 2015 at 12:36 am

      Hi Liz,
      The recipe calls for fresh young coconut meat, which is preferred. I have not used canned coconut cream for this frosting, so I am not 100% sure if it would hold. The fresh young coconut meat tastes so much better than the canned stuff, so I’d stick with fresh if you can.

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