How to Make a Layered Watermelon Cake with Coconut Cream Frosting

Have you ever needed to have a dessert for your gluten free, grain free, dairy free, processed food free friend or vegan family member and had NO IDEA what to make? 

Or maybe you're the one with dietary restrictions and you are tired of not having dessert. 

Whether you or a friend is a vegan, paleo, or gluten free, you can still make a fun "cake" that everyone will enjoy. 

It has the added perk of being no-bake, which means no heating up your home during the summer!

It's just as pretty as a normal cake made with flour but with better-for-you ingredients. A watermelon cake truly without guilt!

This delightful gluten free dessert really takes advantage of the bounty of fresh fruit you can get during the summer.

The star of this show-stopping dessert is watermelon, of course. The toppings let you get creative with blackberries, raspberries and blueberries.

The coconut frosting is sweet, creamy and to die for.

Seriously, everyone will love this fresh watermelon cake dessert recipe!

The red, white and blue colors make it perfect for patriotic holidays like the Fourth of July, Veterans Day or Memorial Day. It's sure to be a hit at any BBQ or potluck you bring it to this summer.

How to Make a Fresh Watermelon Cake

Ingredients

• 1 medium-large seedless watermelon
• 2 cans Trader Joe's coconut cream*
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1 cup powdered sugar** (if paleo, use 1/4 cup raw honey instead!)
• 2 cups fresh blueberries**
• 1 cup fresh raspberries**
• 1/4 cup fresh blackberries**
• 1 large fresh strawberry**

*Trader Joe's is the only brand of coconut cream I have found that is thick and creamy throughout the whole can. Others have a cream layer on top but are still watery underneath. No Trader Joe's? Instead, you can get 4 cans of full fat coconut milk and refrigerate it for 6 hours to encourage the cream to rise to the top. Then, scoop the fatty part out and use that in place of the coconut cream

**Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.

Directions

How to Make a Watermelon Cake STEP 1: Shape the Watermelon Cake

Cut one end off of the watermelon.

Turn the watermelon so it is standing on the flat end and use a chef's knife to cut away the rind.

Look at the profile of the watermelon. 

Most watermelons will be narrow on bottom and on top. Cut off the sloped bottom and top so you are left with a middle piece, about 4 inches in height.

Use your knife to shape the remaining watermelon into a round shape.

Finally, cut the round watermelon "cake" in half, creating 2 stackable rounds. Wrap each round in paper towels to absorb surface moisture and set aside until frosting is ready.

How to Make a Watermelon Cake STEP 2: Make the Coconut Cream Frosting

To a large mixing bowl, add 2 cans of coconut cream, 1/4 tsp almond extract and 1/4 tsp vanilla extract. 

Mix until well combined. 

Add 1 cup powdered sugar (or 1/4 cup honey if making the paleo version) and mix on high for 1 minute. 

Once mixing is complete, put frosting in fridge for 1-2 hours to firm up.

How to Make a Watermelon Cake STEP 3: Assemble the Watermelon Cake

To assemble the cake, place one piece of watermelon on a cake stand. 

Top with approximately 1/2 cup of frosting, spreading to the edges. 

One at a time, place blueberries in the frosting, close together, to cover the frosting layer. 

Top with another 1/2 cup frosting and spread smooth.

Place the next watermelon layer on top. Frost the top and sides of the cake.

Garnish with berries. 

For best results maintaining the layer structure once sliced, allow to sit in the fridge for 1-2 hours to allow the frosting to set.

Enjoy!

If you liked my recipe, please give me a social media shoutout by pinning, tweeting or facebooking about it!

Layered Watermelon Cake with Coconut Cream Frosting

Yield: 8

Author: Carissa B

prep time: 30 Mcook time: total time: 30 M

This delightful gluten-free, grain-free, dairy-free, processed food free and vegan dessert really takes advantage of the bounty of fresh fruit you can get during the summer.

ingredients:

• 1 medium-large seedless watermelon
• 2 cans Trader Joe's coconut cream*
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1 cup powdered sugar** (if paleo, use 1/4 cup raw honey instead!)
• 2 cups fresh blueberries
• 1 cup fresh raspberries
• 1/4 cup fresh blackberries
• 1 large fresh strawberry

Coconut Cream Frosting

• 2 cans coconut cream
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1 cup powdered sugar (or 1/4 cup honey if making paleo)

instructions:

How to cook Layered Watermelon Cake with Coconut Cream Frosting

Shape Watermelon "Cake"

1. Cut one end off of watermelon.
2. Turn watermelon so it is standing on the flat end and use a chef's knife to cut away the rind.
3. Cut off sloped bottom and top so you are left with a middle piece, about 4 inches in height.
4. Use knife to shape remaining watermelon into a round shape.
5. Cut round watermelon "cake" in half, creating two stackable rounds.
6. Wrap each round in papertowels to absorb surface moisture.
7. Set aside until frosting is ready.

Make Coconut Cream Frosting

1. Add 2 cans of coconut cream, 1/4 tsp almond extract, and 1/4 tsp vanilla extract to large mixing bowl. Mix until well combined.
2. Add 1 cup powdered sugar (or 1/4 cup honey if making the paleo version) and mix on high for 1 minute. Once complete, put frosting in fridge for 1-2 hours.

Assemble the "Cake"

1. Place one piece of watermelon on a cake stand.
2. Top with approximately 1/2 cup of frosting, spreading to the edges.
3. One at a time, place blueberries in the frosting, close together, to cover the frosting layer.
4. Top with another 1/2 cup frosting and spread smooth.
5. Place the next layer on top. Frost the top and sides of cake.
6. Garnish with berries.

NOTES:

For best results maintaining the layer structure once sliced, allow to sit in the fridge for 1-2 hours to allow the frosting to set. *Trader Joe's is the only brand of coconut cream I have found that is thick and creamy throughout the whole can. Others have a cream layer on top but are still watery underneath. No Trader Joe's? Instead, you can get 4 cans of full-fat coconut milk and refrigerate it for 6 hours to encourage the cream to rise to the top. Then, scoop the fatty part out and use that in place of the coconut cream.

Calories
167.19

Fat (grams)
1.07

Sat. Fat (grams)
0.75

Carbs (grams)
40.36

Fiber (grams)
2.28

Net carbs
38.08

Sugar (grams)
36.21

Protein (grams)
0.79

Sodium (milligrams)
3.23

Cholesterol (grams)
0.00

Exact nutrition content may vary based on freshness and brand of ingredients.

https://www.creativegreenliving.com/2016/05/sponsored-how-to-make-layered-watermelon-berry-gluten-grain-free-cake-recipe.html

Copyright 2018

dessert, watermelon cake, gluten free cake, vegan cake, paleo cake, fresh fruit cake

dessert

American

Did you make this recipe?

Tag @CreativeGreenKitchen on instagram and hashtag it #creativegreenkitchen

Created using The Recipes Generator

About the Author:

Carissa is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.

She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on TikTok, Pinterest, Instagram, or join the Creative Green Living Community Group on Facebook.

Do you like this post? Subscribe to our newsletter!

When you subscribe you can download our FREE Recycled Crafts E-book!