I love this cake idea. I had seen it floating around the interwebs, and I’m not sure where I first ran across it (probably here) but it’s been in my head for the last year or so. I finally had a chance to make it for a watermelon-loving friend last week, and it is just as delicious as it looks, especially as someone who is not a cake person.
Just take a watermelon and slice off the top and bottom to make each end flat. Then cut the peel off from around the edge, frost, and garnish with fruit! I also covered the sides with honey-toasted almonds.
Coconut Cream Frosting
2 cans coconut milk
Coconut sugar (or other sweetener) to taste (optional)
1. Chill the coconut milk cans overnight in the fridge, or at least for a few hours. This will separate the coconut cream from the coconut water.
2. Flip the cans over before opening them. Dump out the water (save this to put in smoothies!) and then scoop out the coconut cream into a large bowl.
3. Add the sweetener, if using, and whip the cream with an electric mixer.