Watermelon Cake with Coconut Whipped Cream
Makes four personal sized cakes.
- 2 Cans of Coconut Milk (Don’t go low-fat)
- 2 Tbsp Icing Sugar
- Place the cans of coconut milk in the fridge overnight. The top half of the can will solidify.
- Place a large bowl in the freezer.
- Cut a 2″ slab of watermelon. Cut off the rind.
- Use a cookie cutter to stamp out the watermelon cakes from the slab. Temporarily place these cakes on a large plate to let the water seep out while you prepare the coconut whipped cream.
- Take the bowl from the freezer. Grab the cans of coconut milk from the fridge. Flip them upside down and open them up. Discard the liquid and dump the solid in the bowl.
- Add the icing sugar and whip up the coconut mixture.
- Place the cake on a serving plate. Pour a glob of whipping cream on top, making a circular motion with a spoon on top to get it to go down the sides. Then smooth out the sides.
- Decorate the top of the cake with a slice of strawberry and serve.
I came up with this recipe after seeing a picture of a watermelon cake floating on a photo sharing site. The first try-through was a bit of a mess; I got a technique fleshed out the second time round. If you lack a cookie cutter to stamp out the watermelon cakes, you can use an empty can of coconut milk with both ends open.
The results are pretty great. Tasty and light. It’s now one of my favourite recipes.