The Healthy Celebration “Cake”
Yes, the “cake” is in quotes because while this looks like a cake on the outside, once you cut into it you realize that this is a big hunk of juicy watermelon frosted with whipped coconut cream. This recipe is not only fruit rich, but it also works as a gluten-free, wheat-free, egg-free dessert as well as satisfying a host other dietary needs.
I first saw an image of this watermelon cake recipe online a few months ago , and knew I wanted to try my hand at a version once summer rolled around. I used one of those whole, round seedless watermelons as they give you a good cake-like dimension from the get-go.
- 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
- 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.
- 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.
- “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”.
- Read about whipping coconut milk into cream for a more complete explanation.
- You can use sliced almonds instead of the coconut chips. I buy my coconut chips at Trader Joe’s. They are lightly toasted and sweetened and ready to use.
- You can sweeten this with maple syrup or honey if you do not want to use sugar.
Images: Dédé Wilson