Refreshingly Light Watermelon Cake
- 1 large Watermelon (as round as possible)
- 2 cans chilled full fat Coconut milk
- 1/2 tsp Vanilla Extract
- 1 cup sliced almonds
- Favorite fresh fruit to decorate
- For the “Whip Cream”
- 1. Chill the coconut milk for a minimum of 5-6 hours in the refrigerator, the coconut cream will separate and settle at the top of the can.
- 2. Open the coconut milk and scrape the cream into a chilled bowl. *Try opening the can from the bottom and pour off the liquid first.
- 3. Add the honey and vanilla to the cream and whip with your mixer. I used my Kitchen Aid but a hand mixer or a good food processor would work as well.
For the Almonds
- 1. Pre-heat the oven to 400 degrees
- 2. Place the almonds on a baking sheet and place in oven for 4-5 minutes. Make sure to keep a close eye on the nuts as they go from perfectly toasted to burn in seconds. Once they are toasted set aside to cool.
To Set up the Cake
- 1. Slice the top and bottom from the watermelon to create a flat, cake like surface. Using a very sharp knife remove the rind from the melon. If your melon is large as ours was once you have removed the rind slice it in half to make two cakes.
- 2. Using a paper towel gently pat the melon to remove any excess moisture so that the frosting will adhere better.
- 3. Cut the cake into the desired number of slices
- 4. Gently pick each piece up and dip first in the coconut frosting and then in the almonds.
- 5. Reassemble the slices and top with the remaining icing and decorate with fruit.
- * Look for a coconut milk with less or no guar guar gum as it keeps the cream from separating from the liquid.
- * Check out this Youtube video for tips on how to pick a ripe melon and how to remove the rind https://www.youtube.com/watch?v=6-S1BD9pvuk
- Calories: 3691
- Sugar: 287
- Sodium: 149
- Fat: 242
- Saturated Fat: 151
- Unsaturated Fat: 75
- Trans Fat: 0
- Carbohydrates: 392
- Protein: 72
- Cholesterol: 0