This no-bake watermelon cake recipe is a fun new way to eat the classic summer fruit.
The combination of fresh watermelon and creamy coconut will hit the spot and satisfy any desire for something sweet, without weighing you down or the negative side effects of sugar.
Watermelon Cake Recipe
Recipe Author: Maria Marlowe
1 can full fat coconut milk* (chilled in refrigerator at least overnight)
1 Tbsp. coconut nectar (or maple syrup)
1 tsp. vanilla extract
1 whole watermelon (about 5-7 pounds)
appx. 1/2 cup of slivered almonds
sliced strawberries (optional)
melon balls (optional)
When you refrigerate the coconut milk, it will separate into cream on the top of the can and water on the bottom. So, immediately after pulling out of the fridge, open, spoon cream into a bowl, and carefully pour liquid into a separate bowl, to be used for something else. Do not combine the two, or get any liquid in your cream, as you’ll end up with thin and runny icing.
Add the coconut nectar and vanilla to the cream bowl, and whisk all ingredients together with a fork until well combined. You could also use a bullet blender. Place back in the refrigerator while you prepare the watermelon.
Cut the end off one side of the watermelon, to give it a flat top. Then, cut the watermelon in half, or, about 4 inches down from the flat top. Next, carefully remove the green and white rind using a knife. Slice the watermelon mound into a cylinder shape. This will be the base of your cake. It doesn’t have to be perfect as the icing will hide any flaws. Reserve the other half of the melon for another use. You can use the cut away pieces to make melon balls.
Pat the watermelon cake dry with paper towels. This is a crucial step, as otherwise, your icing will slide right off. Keep patting until your paper towels have very little water on them. Put in the refrigerator wrapped in fresh paper towels for at least an hour to chill. This also helps your icing stick better.
Remove from the fridge, pat dry one more time, and then begin icing the cake. Your icing should be thick.** Press slivered almonds into the sides of the cake, and add melon balls, sliced strawberries, blueberries, or any fruit you desire to the top.
Serve and enjoy!
*You must use a canned coconut milk with low guar gum. I have found the Organic Thai Kitchen coconut milk to be the best for refrigerating and separating the cream. If you open the can and the liquid and cream are not completely separated, the icing won’t come out correctly.
**If the icing is runny, that likely means the liquid part wasn’t adequately strained. You can salvage the cake by putting one layer of icing on, refrigerating for an hour, and then adding a second layer. The toppings will cover it.
For a printable recipe card, see the original recipe, here.