How do you make coconut cream frosting?

To make this dairy-free topping, you must chill two cans of high-fat coconut cream overnight so the solids separate. Scoop only the thick white fat into a chilled bowl, leaving the liquid behind. Whip this solid cream with vanilla, almond extract, and your sweetener of choice until it becomes light and fluffy.

How do you get frosting to stick to a watermelon?

The secret to getting the frosting to stick is thoroughly drying the carved watermelon layers before assembling. Wrap the cut melon rounds in paper towels or a clean tea towel to absorb all surface moisture. If the melon is dry, the fat in the coconut cream will cling easily to the flesh.

What are the best toppings for a watermelon cake?

Fresh, seasonal berries like blackberries, raspberries, and blueberries are the absolute best choice because their tartness balances the sweet melon. You can also use sliced strawberries, sprigs of fresh mint, or edible flowers from your garden. Avoid heavy or overly wet fruits that might slide off the whipped cream.

How long does a watermelon cake last?

This raw dessert is best enjoyed the day it is assembled, as the melon will naturally weep juice over time. You can store any leftover slices in an airtight container in the refrigerator for up to two days. Note that the frosting may soften slightly, but the flavors will remain wonderfully fresh.

Can I make this cake ahead of time?

You can prep the individual components, such as carving the watermelon and whipping the frosting, up to a day in advance. Keep the carved melon wrapped in dry paper towels in the fridge, and store the frosting in a sealed container. Assemble the layers and add the fresh berries just a few hours before serving.

Can I use a watermelon with seeds for this recipe?

While you can use a seeded melon, a seedless watermelon is highly recommended for the best texture and ease of slicing. Picking out seeds while eating ruins the smooth, cake-like experience of the dessert. If you must use a seeded melon, try to scrape away any large black seeds from the exposed surfaces before frosting.

No-Bake Watermelon Cake With Coconut Cream Summer Dessert

Description

A refreshing, rustic summer dessert made with juicy watermelon layers, whipped coconut cream frosting, and fresh berries. Naturally gluten-free and dairy-free.

Ingredients

1 medium-large seedless watermelon
2 cans coconut cream (chilled overnight)
1/4 tsp almond extract
1/4 tsp vanilla extract
1 cup powdered sugar (or 1/4 cup raw honey for paleo)
2 cups fresh blueberries
1 cup fresh raspberries
1/4 cup fresh blackberries
1 large fresh strawberry

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Instructions

Shape Watermelon: Cut both flat ends off the watermelon, stand it upright, and carefully slice away the green rind and white pith. Cut the remaining flesh into two thick, stackable rounds, then wrap them in paper towels to absorb surface moisture.
Whip Frosting: Scoop the solid white coconut fat from the chilled cans into a cold bowl. Add the vanilla and almond extracts, beat on high for one minute, then sift in the powdered sugar and beat until fluffy before chilling for one hour.
Assemble Cake: Place one watermelon round on a plate, spread with a half-cup of frosting, and press a layer of blueberries into the cream. Place the second melon layer on top, frost the top and sides, and garnish generously with the remaining fresh berries.

Notes

Keep your coconut cream cans in the refrigerator for at least twenty-four hours to ensure the fat separates cleanly from the liquid.
Thoroughly drying the cut watermelon surfaces with paper towels is essential for helping the frosting stick.
Use a very sharp serrated knife to slice the cake neatly without crushing the soft layers.

Prep Time: 25 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American