How do you make coconut cream frosting?

To make this frosting, you whip chilled coconut cream with vanilla, almond extract, and powdered sugar until thick. It is important to use only the solid cream from the top of the can and leave the watery liquid behind. The liquid can be saved for smoothies or other recipes so nothing goes to waste.

How do you get frosting to stick to a watermelon?

The secret is drying the surface of the watermelon thoroughly with paper towels before applying the frosting. Chilling both the melon and the frosting before assembly also helps the cream cling to the fruit. Working in a cool kitchen will make this process even easier.

What are the best toppings for a watermelon cake?

Fresh berries like blueberries, raspberries, and blackberries work best because they are light and do not slide off. You can also use sliced strawberries, mint leaves, or toasted coconut flakes for extra color and texture. Avoid heavy fruits that might weigh down the delicate frosting.

How long does a watermelon cake last?

This dessert is best enjoyed the day it is made, but it will keep in the refrigerator for up to two days. Over time, the watermelon will release juice, which can cause the frosting to become slightly runny. We recommend assembling it close to the time you plan to serve it.

Can I use light coconut milk instead of coconut cream?

Light coconut milk will not work because it does not contain enough fat to whip into a thick frosting. You must use canned coconut cream or full-fat coconut milk that has been thoroughly chilled overnight. The high fat content is what gives the frosting its structure.

Is this dessert suitable for special dietary needs?

Yes, this cake is naturally gluten-free, grain-free, dairy-free, and vegan. If you substitute raw honey for the powdered sugar, it also fits beautifully into a paleo lifestyle. It is a wonderful option for gatherings where guests have diverse dietary preferences.

Can I freeze this cake for later?

We do not recommend freezing this cake. Watermelon has a very high water content, and freezing it will ruin the texture, making it mushy and watery once thawed. It is always best enjoyed fresh and cold straight from the refrigerator.

No-Bake Watermelon Cake With Coconut Cream Dessert Recipe

Description

This delightful gluten-free, grain-free, dairy-free, and vegan dessert takes full advantage of the fresh summer fruit bounty. It features sweet watermelon layers frosted with light, whipped coconut cream and topped with fresh berries.

Ingredients

1 medium-large seedless watermelon
2 cans coconut cream (thoroughly chilled)
1/4 tsp almond extract
1/4 tsp vanilla extract
1 cup powdered sugar (or 1/4 cup raw honey for paleo)
2 cups fresh blueberries
1 cup fresh raspberries
1/4 cup fresh blackberries
1 large fresh strawberry

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Instructions

Shape the melon: Cut one end off the watermelon. Stand it upright on the flat end and cut away the rind and white pith with a sharp chef’s knife. Trim the top and bottom to create a neat cylinder about 4 inches tall.
Slice and dry: Slice the cylinder horizontally in half to make two equal rounds. Wrap each round tightly in paper towels to absorb surface moisture and set aside.
Whip the frosting: Scoop the solid coconut cream from the chilled cans into a bowl. Add almond extract and vanilla extract, and beat until smooth. Gradually add powdered sugar and beat on high for 1 minute.
Chill: Place the frosting in the refrigerator for 1 to 2 hours to firm up.
Assemble: Place the first watermelon round on a platter. Spread 1/2 cup of frosting over the top, cover with blueberries, and spread another 1/2 cup of frosting over the berries.
Finish: Place the second round on top. Frost the top and sides of the cake, then decorate with the remaining fresh berries.

Notes

Be sure to chill your cans of coconut cream overnight so the solids separate completely from the liquid.
Drying the watermelon surface thoroughly with paper towels is the key to preventing the frosting from sliding off.
Use a thin serrated knife to slice the cake cleanly without squishing the delicate cream frosting.
If your kitchen is warm, chill the serving platter before assembling to help the frosting set quickly.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: Southern