Watermelon Cake

1. 1

   To make the coconut whipped cream, scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated.

2. 2

   Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes. Note: it will not be a stiff and fluffy as dairy whipped cream. Place in fridge until ready to use.

3. 3

   To prepare the watermelon, slice off the top and bottom first, then slice the middle sections of the rind. Trim the watermelon to resemble a round or square cake shape as much as possible.

4. 4

   Pre-slice your watermelon cake into 6-8 servings.

5. 5

   Use paper towel to pat your watermelon as dry as possible to help the cream adhere.

6. 6

   Spread the whipped coconut cream evenly over watermelon cake and top with strawberry slices and crushed almonds. Serve immediately or refrigerate up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.