Watermelon Cake with Coconut Cashew Frosting
I could not wait to make a healthy fresh fruit cake with coconut cream for my daughter’s recent birthday.
Needless to say, this Watermelon Cake with Coconut Cashew Frosting recipe was a success and I honestly can not tell the difference between cream and coconut cashew cream. It tasted fresh and amazing and even if you do not have babies, toddlers or small adults – YOU must try this cake.
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- 1/2 Rockmelon
- 1/2 Honeydew melon
- 2 cups Watermelon
- 1 punnet Strawberries
- 1 punnet Blueberries
- 1 Fig
- 1 can coconut cream
- 1 cup cashews (soaked in water overnight)
- 11/4 tsp Xanthan Gum (thickener)
- 1 tsp Maqui or Acai powder
Drain the cashews and blend with 2 Tbsp hot water until smooth.
Add in the can of coconut cream and thickener until a stable cream is formed.
Remove half of the cream into a small bowl and stir in a natural colouring such as beetroot juice or similar, I chose purple by adding 1 tsp of maqui powder.
- Prepare a surface to build your cake, baking paper on a flat plate works well.
- Dice the watermelon 1cm cubes and set aside on a paper towel.
- Slice approx 2-3 cm rings of honeydew and rockmelon, the layered stack will be 3 or 4 rings high.
- Remove the skin carefully with a knife around the edges and remove the pit centre to form evenly sized melon donuts.
- Gentle pat each slice with paper towel to remove excess juice.
- Place your first slice of rockmelon on the baking paper and spread coconut cream on the surface to seal your next honeydew slice, continue this process until you have a layered tower.
- Fill the centre with watermelon and fill any gaps on the surface with coconut cream, should look a bit like my images.
Gently use a spatula and coat the surface of the sides with your chosen coloured cream. I used an upward motion to evenly distribute the frosting. With your other coloured cream, frost the top of the cake.
Get creative with your decorations to what ever you desire. I used sliced strawberries and blueberries around the base. I sliced open a fig and twirled a thinly sliced melon to form a flower on top.
- Refrigerate or keep cool until you serve the cake.
- Prep: 1 hr
- Serves: 10-12
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