Watermelon “Cake”
Makes: 10 to 12
  • 1 round, seedless watermelon, about 8 to 11 pounds
  • 2, 14-ounce cans full-fat coconut milk, refrigerated overnight
  • 2 to 3 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla
  • ½ pint blackberries
  • ½ pint raspberries
  • 1 pint strawberries
  • 1 kiwi
  • 2 cups coconut chips or sliced almonds
  1. Slice the top and stem end off of the watermelon so that is stands up easily. Use a sharp knife to trim away all of the green and white rind, leaving you with just the pretty pink flesh. Cut into a tall layer cake shape – basically a tall and wide cylinder (as seen above). Your work surface will be very wet from all the trimmings. Dry off your work surface and pat down the watermelon “cake” thoroughly with as many paper towels as it takes to soak up any surface liquid. Place watermelon on serving platter.
  2. Skim off just the cream from the cans of coconut milk and place in bowl of stand mixer. Beat on high speed with balloon whisk attachment until soft peaks form. Add confectioners’ sugar and vanilla and continue to beat until peaks are almost stiff, but still creamy.
  3. “Frost” your “cake”, top and sides, with the coconut cream. Press coconut chips along the bottom half of your “cake”, then decorate with fruit as shown, or in any decorative design that you like. Preferably serve immediately. May be refrigerated for up to 30 minutes, but no longer, and you do run the risk of the fruit and frosting sliding down off of the “cake”.
Recipe by Bakepedia at https://www.bakepedia.com/watermelon-cake-recipe/