Watermelon Cake with Coconut Whipped Cream

Impress your friends at your next cookout with this refreshing watermelon cake. While it appears to be a traditional cake from the outside, the wow factor emerges when you cut into it to remove a slice of ruby red watermelon. Made simply from chilled watermelon, covered in silky whipped coconut cream and topped with fruit of choice, this is likely the healthiest “cake” you’ll find.

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Watermelon Cake with Coconut Whipped Cream

Servings 5

Calories 440 kcal

Ingredients

Watermelon cake

• 1 medium watermelon

Coconut whipped cream

• 13.5 oz. Native Forest Organic Coconut Milk, refrigerated overnight
• 1-2 Tbsp. coconut nectar maple syrup, or sweetener of choice
• ½ tsp. vanilla extract
• 1 tsp. arrowroot powder

Toppings

• Melon balls or cut out shapes
• Berries
• Slivered almonds or chopped nuts

Instructions

1. After refrigerating overnight, spoon coconut cream from top of can into bowl. Reserve the liquid for another use.
2. Add coconut nectar or preferred sweetener, vanilla and arrowroot powder. Use hand mixer to blend well until smooth and creamy, about 1-2 minutes. Transfer bowl to refrigerator and prepare watermelon.
3. To make the “cake,” slice end off from one side of the watermelon (about a third of the way down), to give it a flat top. Then, make another slice about 4 inches down from the flat top. This will be the top and bottom of your cake. Reserve remaining melon for another use.
4. Looking down onto watermelon slab, use knife to cut a cylinder shape into the watermelon (you can trace a cake plate – or more or less trace where the white rind meets the red flesh). Cut away anything outside the cylinder. This will serve as the base for your cake.
5. Use paper towels to pat watermelon cake dry. Keep patting until paper towels have very little water on them. Note: This is a crucial step. If skipped, your icing will slide right off.
6. Wrap in dry paper towels and transfer to refrigerator for at least one hour. This also helps whipped coconut cream stick better.
7. Remove from refrigerator and pat dry one more time. Use spatula to ice cake with coconut whipped cream.
8. Top with melon, berries and chopped nuts as desired.

Recipe Notes

Shop frosting ingredients and toppings at Vitacost! 

Nutrition Facts

Watermelon Cake with Coconut Whipped Cream

Amount Per Serving (1 g)

Calories 440 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 15g75%

Sodium 20mg1%

Potassium 1212mg35%

Carbohydrates 75g25%

Fiber 4g16%

Sugar 59g66%

Protein 7g14%

Vitamin A 5121IU102%

Vitamin C 74mg90%

Calcium 78mg8%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.