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.
Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.
- 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
Do you have a delicious health cake or dessert recipe that uses fruit? Share it in the comments below!
P.S. Who do you know that’d love this watermelon cake with cashew frosting? Share it with them now via one of the big share buttons below.