Crunchy, sweet, juicy watermelon is the perfect base for this cake. Add “frosting” which is just sweetened coconut yogurt, secure with skewers if you make it a three tiered cake like I did. And decorate to your heart’s desire.
Mandolin sliced mango, fresh raspberries, strawberries, blueberries, and cherries bring this creation to life.
The very top is a mound of berries, drizzled lightly with honey and sprinkled with finely ground coconut flakes.
It’s a delightful flavor combination — sweet watermelon, tart berries, creamy frosting. And it’s easy to make!
- 1 large watermelon (I chilled mine overnight in the fridge)
- 1 cup coconut yogurt (store bought or homemade)
- 4 skewers cut down to size (optional)
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries
- 1 cup fresh cherries
- 1-2 ripe golden mangoes
Start by rinsing all the fruit and draining the excess water off.
Peel the mango and slice on a mandolin slicer for thin, even pieces to garnish with.
Sweeten the coconut yogurt with some agave to taste. Set all the prepped fruit aside.
Using a large cutting board and knife, start by cutting off both ends of the watermelon. Stand it up on one end and cut away the green and white parts. Slice in to 3 “cake” rounds (or as many as you’d like to stack), trim down the edges until you have a perfect circle in the diameter you want. Using a paper towel, dab as much excess liquid from the cake rounds as possible so your frosting won’t get diluted.
Place first “cake” round on a platter and add 2-3 Tablespoons of coconut yogurt. Place the second “cake” round on top of that and press, allowing the “frosting” to come out a bit. This is what will hold the blueberries in place when you’re ready to decorate. Repeat the process for the final layer. Measure the height of your cake and cut 3 wooden skewers to that height. They don’t have to be perfect as they’ll be covered up by more berries on top. Insert skewers for extra stability.
Add a generous amount of coconut yogurt to the very top and pile on the raspberries and blueberries generously.
Add thinly sliced mango to the base of the bottom and middle tiers. Dip each blueberry in more yogurt if needed and line the middle and top tiers. Decorate the platter with scattered strawberries, cherries, the remaining blueberries and raspberries. Drizzle a little honey or agave to the very top and sprinkle with coconut flakes for extra decor.
Take a bow, you’ve just make a delicious watermelon cake!