Here’s a light and refreshing Watermelon Cake with Coconut Cream Frosting—a perfect summer dessert that’s fruity, healthy, and easy to make!
Watermelon Cake with Coconut Cream Frosting
Ingredients:
For the Cake:
- 1 large seedless watermelon (about 10–12 lbs)
- Fresh berries (such as strawberries, blueberries, raspberries) for garnish
- Fresh mint leaves (optional, for garnish)
For the Coconut Cream Frosting:
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
- 3–4 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon lime zest for a zesty twist
Instructions:
- Prepare the Watermelon:
- Slice off both ends of the watermelon to create flat surfaces. Stand the watermelon upright and carefully cut away the rind to reveal a cylindrical, “cake-like” shape. Trim the edges to smooth out the shape if needed.
- Pat the watermelon dry with paper towels to remove excess moisture. This will help the frosting stick better.
- Make the Coconut Cream Frosting:
- Open the cans of chilled coconut milk. Scoop out only the thick, creamy part at the top of the cans, leaving behind the liquid.
- In a chilled bowl, beat the coconut cream with an electric mixer until light and fluffy (about 3–5 minutes).
- Add the powdered sugar and vanilla extract (and lime zest if using), then continue beating until smooth and creamy.
- Frost the Watermelon:
- Carefully place the watermelon cylinder on a serving plate. Spread the coconut cream frosting evenly over the top and sides of the watermelon using a spatula. Work quickly, as the frosting can start to melt.
- For a more polished look, smooth the frosting with a spatula or the back of a spoon.
- Decorate:
- Garnish the top of the cake with fresh berries and mint leaves for a pop of color. You can also sprinkle some shredded coconut for extra texture and flavor.
- Chill and Serve:
- Refrigerate the watermelon cake for about 15–20 minutes to help set the frosting. Slice into wedges and enjoy this refreshing treat!
This cake is a perfect combination of juicy watermelon and creamy coconut, making it a light and hydrating dessert for hot summer days. Plus, it’s dairy-free and naturally sweet!