Watermelon Cake
HB-9606 · Hand-built original · American
A no-bake cake of trimmed seedless watermelon frosted with coconut whipped cream and decorated with fresh berries and mint.
AmericanDessert30 min8 servingsVegetarianGluten-freeEgg-freeLow-Sodium
Main ingredient: large seedless watermelon
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:8quantities adjust to match
Ingredients
- 1 large seedless watermelon
- 1 tub coconut whipped cream
- fresh berries (strawberries, blueberries, and raspberries), according to taste
- fresh mint, to serve
Method
- Slice about 2 inches off both ends of the watermelon, stand it upright and cut away the green rind and white parts all the way around, trimming it into a cylinder.
- Pat the melon dry with paper towels and set it on a cake platter. For a layered cake, cut the cylinder into two equal parts and mix some of the whipped cream with blueberries to spread between the layers.
- Frost the outside of the melon with the coconut whipped cream.
- Decorate the frosted melon with the fresh berries and mint and chill it in the refrigerator until you are ready to serve it, then cut it in slices at the table.
Prep: 30 min · Cook: PT0H0M · Total: 30 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).