Layered Watermelon Cake with Coconut Cream Frosting

This delightful gluten-free, grain-free, dairy-free, processed food free and vegan dessert really takes advantage of the bounty of fresh fruit you can get during the summer.

 

Makes 8 SERVINGS 

Total Time: 30minutes

 

Ingredients: 

  • 1 medium-large seedless watermelon
  • 2 cans of coconut cream
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar** (if paleo, use 1/4 cup raw honey instead!)
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1/4 cup fresh blackberries
  • 1 large fresh strawberry

Coconut Cream Frosting –

  • 2 cans coconut cream
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar (or 1/4 cup honey if making paleo)

 

Method: 

  1. Cut one end off of watermelon.
  2. Turn watermelon so it is standing on the flat end and use a chef’s knife to cut away the rind.
  3. Cut off sloped bottom and top so you are left with a middle piece, about 4 inches in height.
  4. Use a knife to shape the remaining watermelon into a round shape.
  5. Cut round watermelon “cake” in half, creating two stackable rounds.
  6. Wrap each round in paper towels to absorb surface moisture.
  7. Set aside until frosting is ready.

Make Coconut Cream Frosting –

  1. Add 2 cans of coconut cream, 1/4 tsp almond extract, and 1/4 tsp vanilla extract to large mixing bowl. Mix until well combined.
  2. Add 1 cup powdered sugar (or 1/4 cup honey if making the paleo version) and mix on high for 1 minute. Once complete, put frosting in the fridge for 1-2 hours.

Assemble the “Cake” –

  1. Place one piece of watermelon on a cake stand.
  2. Top with approximately 1/2 cup of frosting, spreading to the edges.
  3. One at a time, place blueberries in the frosting, close together, to cover the frosting layer.
  4. Top with another 1/2 cup frosting and spread smooth.
  5. Place the next layer on top. Frost the top and sides of the cake.
  6. Garnish with berries.