Welcome to a whole new concept of cake! This Frosted Watermelon cake is made with sweet and refreshing watermelon, is frosted with coconut cream, and is decorated with melons, berries, and kiwis. It makes a stunning dessert that everyone will love to talk about. It’s beautiful, sweet, and guilt free. Yes please—sign me up! I’ll take two.
Note: Getting the coconut cream frosting to stick to the cake can be tricky . . . if you haven’t properly chilled everything first. For best results, chill the shaped watermelon as well as the coconut cream frosting for at least 60 minutes before frosting. Smooth the frosting over the watermelon and then press sliced almonds all over the sides and decorate with blueberries and kiwis.
3 young coconuts
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
½ cup blueberries
Cut the tops off the young coconuts. Drain out the water but don’t discard—drink it instead! Fresh coconut water is one of the tastiest drinks in the world. Scrape out the coconut meat and place it in a food processor. Add the honey, vanilla extract, lemon juice, coconut oil, and sea salt. Blend until the mixture becomes smooth. Place in the fridge to chill for 20 minutes.
Slice off the watermelon ends to create a flat base and top. Slice off all the green skin from the watermelon sides. Use the knife to smooth out the sides of your ‘cake’ to be as symmetrical as possible.
Stack the 2 watermelon cakes. Use the chilled frosting to carefully frost the entire cake. Lightly press the sliced almonds over the entire frosted cake. The almonds help to cover up any stubborn areas were the red watermelon shows through.
Decorate with the sliced almonds, blueberries, and kiwi slices. Chill to firm the frosting. Slice and enjoy!