Fresh Watermelon Cake!

Looks delish doesn't it? It is! I made it the other night. Here's the recipe... 




2 cans cold full fat coconut milk, left in the refrigerator overnight
1 teaspoon vanilla extract
2 tablespoons agave nectar
1 1/2 cups sliced almonds, toasted
1 large seedless watermelon
Blueberries, strawberry slices, and kiwi slices for garnish

Turn the cans of coconut milk over and open the bottom of the cans, then slowly pour the separated milky liquid out into one container and then use a rubber spatula to scrape out the thick cream into the bowl of a standing mixer.

You may want to save and use the milky liquid for smoothies or other recipes that call for lite coconut milk. Refrigerate and use within a day or two.

Add the vanilla and agave nectar to the thick cream in the bowl. Whip the cream on high-speed until it is thick and fluffy and has the consistency of whipped cream. Place the bowl of whipped coconut cream in the refrigerator until ready to frost the cake.

Use are long sharp knife to remove the top and bottom ends from the watermelon. Using the same knife, cut off the rind from the around watermelon. You will be left with a double-layer cake-shaped piece of watermelon. 

Pat the outside of the watermelon dry with paper towels. This will help the whipped coconut cream adhere to the watermelon.

Frost the “cake” on the top and the sides with the cold whipped coconut cream.

Press the toasted almond slices onto the sides of the cake. Decorate the top of the cake with the fruit.

Place in the refrigerator until ready to serve.

Serves 8