I finally did it…I made a WATERMELON CAKE!
This is a Gluten-Free, Sugar-Free, Dairy-Free, Oil-Free, All Natural, Real Ingredients (only 4),
My son just turned 2 and thought it would be a great time to try making this. It turned out prettier than I thought.
There are 2 TRICKS to making this work better:
1. Purchase a high quality COCONUT CREAM. I have found many different brands and some are better than others! If you can’t find COCONUT CREAM, Coconut Milk will work, just make sure it is high-quality (this usually means a little more expensive).
I used TRADER JOE’s Coconut CREAM and it turned out pretty good.
TRICK #2: Leave this can in your refrigerator for as long as possible before using. A good 2-3 days works great.
Here is what I did to make this fun cake!
1 can COCONUT CREAM
1 TBS Maple Syrup
Berries (any variety)
Step 1: PLACE COCONUT MILK IN YOUR FRIDGE for 2-3 days…LETTING THE CREAM SETTLE AT THE TOP.
Step 2: Carve Watermelon into desired Shape.
Step 3: Make Coconut cream by scraping the cream from the top of the can into a bowl and mixing in the maple syrup (or any desired sweetener). Depending on your cream, it might already be thick enough, but if not, you can whip your cream with an electric beater until it thickens more (3 minutes)
Step 4: I placed both the watermelon and cream into my freezer for about 30 minutes, just to allow them both to chill.
Step 5: Slowly covered the cream on to the watermelon cake, starting at the top and working the sides. I placed the cake back in the freezer when I needed it to set a little more.
Step 6: Once covered, decorate with blueberries, strawberries, raspberries, even kiwi would be fabulous.
Chill in the fridge until it’s time to enjoy!
Source: WFM 1-10