After refrigerating overnight, spoon coconut cream from top of can into bowl. Reserve the liquid for another use.

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.

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.

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.

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.

Wrap in dry paper towels and transfer to refrigerator for at least one hour. This also helps whipped coconut cream stick better.

Remove from refrigerator and pat dry one more time. Use spatula to ice cake with coconut whipped cream.

Top with melon, berries and chopped nuts as desired.