- 1 large watermelon cut in a circle like a cake
- almonds OR coconut shavings
- coconut whipped cream
INSTRUCTIONS FOR WHIPPED COCONUT CREAM
- Pour 3 cans of coconut milk into a glass container and place in the refrigerator for 1 hour (or even better if left over night).
- Open the well-chilled container. There will be a solid, waxy layer that has solidified on top. Scoop out this firm layer of coconut cream, avoiding the water at the bottom; don't whip anything but the solid cream. (The water you don't whip can be used in smoothies, can be used to soak and cook rice in, or just drink it straight.)
- Place the cream in a large bowl or in the bowl of a stand mixer. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes, until it becomes fluffy and light. Mix in a little organic, raw sugar or skip the sweetener and just add some pure vanilla extract.
INSTRUCTIONS ON HOW TO PUT YOUR CAKE TOGETHER:
- Cut your watermelon into 2 round, 1 inch thick slices. Cut the rind off, leaving the large circle of fruit. Make sure both circles are the same diameter. Pat the watermelon circles down with a clean towel to dry it. Place the first circle onto a desert dish or large round serving tray.
- Whip full fat coconut cream and spread the cream over the first circle. Place the second watermelon circle on top of the layer of whip cream, atop the first circle. Now frost the entire “cake” with coconut whip cream.
- Add thinly sliced almonds or coconut shavings to the sides. Decorate the top with fresh raspberries and blueberries. Garnish with mint leaves in the center on the top of your cake and enjoy your dairy free, perfect for a hot summer birthday party, watermelon cake!