Paleo Watermelon Cake
This super cake uses REAL natural ingredients, no baking, no added sugar, and is ridiculously delicious. It’s bound to impress your guests and be a conversation starter – plus, it’s super healthy too!
Prep time: 15 mins Cook time: 5 mins Servings: 6-8
1 large seedless watermelon
2 cans full-fat coconut milk (left in the fridge for 6 hours or more)
1/2 tsp. vanilla extract
1 Tbsp. raw honey
1 cup sliced almonds or shredded coconut
Seasonal fresh fruit (for topping)
TO MAKE THE COCONUT WHIPPED CREAM
1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape the cream into a medium-sized bowl. Hint: I always open the can from the bottom and pour the milk into a separate container before scraping the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium-sized skillet over medium-high heat and let the pan get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices, depending on the watermelon size. (See below for a visual of cutting the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time makes it much easier to dip the edges into the icing and then into anything else you want to adhere to, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries, and kiwi). Serve or store in the refrigerator until ready to serve.
Original Recipe by Paleo Cupboard