How do you make whipped coconut frosting?

To make this frosting, you must first chill a can of full-fat coconut milk overnight to separate the cream from the water. Scoop out the hardened white cream and whip it with a hand mixer until it becomes light and fluffy. Add a touch of natural sweetener, vanilla, and a pinch of arrowroot powder to help stabilize the mixture.

Why is my whipped coconut cream runny?

Your whipped cream may turn out runny if the coconut milk was not chilled long enough or if the brand contains stabilizers like guar gum. Additionally, letting any of the clear coconut liquid get into the mixing bowl will thin the cream. To rescue a runny frosting, try whisking in a small amount of arrowroot powder and chilling it in the freezer for fifteen minutes.

How do you shape a watermelon into a cake?

To shape the melon, first slice a flat round from the center of the fruit that is about four inches thick. Place a round template like a cake pan or plate over the slice to serve as your guide. Use a long, sharp knife to cut straight down along the edge of the template, removing the green rind and leaving a clean cylinder of red flesh.

Will the frosting slide off the watermelon?

The whipped coconut cream will only slide off if the surface of your melon is too wet. Watermelon is naturally full of juice, which constantly weeps from the sliced flesh. Patting the cylinder dry with paper towels multiple times and letting it rest wrapped in towels in the fridge is the secret to making the frosting stick.

Can you make a layered watermelon cake?

Yes, you can easily create multiple layers by stacking smaller rounds of melon on top of your main base. We often suggest securing the stacked rounds with wooden skewers to prevent them from sliding during decoration. You can read our tips on assembling a [watermelon pizza cake](https://cakepeak.com/watermelon-pizza-cake/) to get a sense of how to arrange sliced fruit beautifully.

How long does a watermelon cake last?

This dessert is best enjoyed the day it is put together, as the melon will naturally continue to shed moisture over time. Leftovers can be kept in the refrigerator for up to two days, though the frosting may begin to soften. Store it loosely covered with a clean kitchen towel to catch any excess condensation.

Can I make a watermelon cake the night before?

We do not recommend fully frosting and decorating the cake the night before, as the frosting may slide off as the melon weeps juice. However, you can carve the melon cylinder and whip the coconut frosting ahead of time. Store them in separate containers in the refrigerator, then assemble and frost the cake just before your guests arrive.

What are the best toppings for this dessert?

Fresh, seasonal berries like blueberries, blackberries, and strawberries make the most beautiful and tasty toppings. Toasted nuts like almonds or pistachios add a wonderful rustic texture and earthiness to every slice. You can also use small mint leaves for a lovely pop of green.

The Rustic Watermelon Cake With Whipped Coconut Frosting

Description

This refreshing, dairy-free summer dessert features a firm, chilled cylinder of fresh watermelon topped with a light, hand-whipped coconut cream frosting. Finished with vibrant berries and toasted almonds, it offers a crisp and cooling treat perfect for warm afternoons without ever turning on the oven.

Ingredients

1 medium watermelon
2 cans organic coconut milk (full fat)
2 tablespoons coconut nectar
1 teaspoon vanilla extract
1 teaspoon arrowroot powder
1/2 cup fresh blackberries and raspberries
2 tablespoons slivered almonds

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Instructions

Chill coconut milk. Place cans in the refrigerator for at least twenty-four hours to ensure the cream separates from the water.
Extract the cream. Carefully open the cans and scoop only the solidified white coconut cream into a chilled mixing bowl.
Whip the frosting. Add coconut nectar, vanilla, and arrowroot to the cream; use a hand mixer until it becomes smooth and holds soft peaks.
Slice the base. Cut a four-inch thick circular slab from the center of the watermelon and trim away the rind to create a smooth cylinder.
Dry the fruit. Thoroughly pat all surfaces of the melon with dry paper towels to ensure the frosting adheres properly without slipping.
Frost the cake. Use an offset spatula to spread the chilled coconut cream over the top and sides of the melon in rustic swirls.
Garnish and serve. Decorate the top with fresh berries and toasted slivered almonds, serving immediately for the best texture.

Notes

Ensure the watermelon is completely dry before applying frosting to prevent the cream from sliding off.
Use only high-quality canned coconut milk without added guar gum or emulsifiers for the best consistency.
Work with a chilled mixing bowl and beaters to help the coconut fats stay firm during the whipping process.
Leftover coconut water from the cans is excellent when blended into morning smoothies or oatmeal.

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