Watermelon Cake with Coconut Icing

Posted by on Mar 6, 2014 | No Comments

Watermelon Cake with Coconut Icing – My new FAVOURITE dessert!

I stumbled upon this recipe while looking for a detox friendly cake to bring to a birthday party and it was such a hit that I had to share it!

My inspiration for the cake was from Jennifer Garza @ISaveA2Z and the icing from Angela Liddon @OhSheGlows but like any good recipe there is room to go a little rogue…

STEP 1: The Icing

This is the trickiest part. Not because it’s actually hard but because only 2 kinds of coconut milk I tried worked and you have to chill the coconut milk ahead of time.

–          2 cans of FULL FAT coconut milk with NO EMULSIFIERS (Carrageenan, Methyl cellulose, corn starch). You need the coconut milk to separate into thick cream and water, the light coconut milk doesn’t have a thick enough cream and the emulsifiers don’t allow the separation.

  • Brands that worked:
    • Thai Kitchen Organic – I found this at Loblaws.

Thai Kitchen

  • Native Forest Unsweetened Organic – I found this at The Big Carrot.

Native forest

  • Brands that did not work: Arayuma and T&T or light versions of Thai Kitchen or Native Forest.

–          It is recommended to put coconut milk in the fridge over-night. However, if your life is organized chaos (as is mine) it also works to put cans in the freezer for an hour and then fridge for an hour.

–          5 minutes before making coconut cream, put blender/ bowl (which you will be blending the cream in) in the freezer.

–          Remove Coconut milk from fridge and place on the counter UPSIDE DOWN, Why? Liquid coconut milk (the part that doesn’t harden) will now be at the top of the can. (Thank you @OhSheGlows for these next few pictures!)

flip mode

–          Open the can and pour the liquid at the top into another bowl. You will have about ½ cup of liquid, give or take. You don’t need this for the icing but it’s delicious to throw in your morning smoothie or a curry dish!

Pour milk

–          You are left with only the hardened coconut cream in the bottom of the can (on the right) and this is exactly what you’ll use to make the coconut whipped cream.

clay coconut
– Scoop out this delicious clay-like cream from the can, grab your chilled blender or bowl from the freezer and mix away! I put mine directly into our Ninja (Vitamix on a budget), added 1tsp of pure vanilla extract and turned it on the ‘blend’ setting for about 1 minute and… Boom! Perfect coconut icing! The recipe called for 3 tsp of maple syrup but because I wanted this to be detox friendly I didn’t add any (and no one complained!) but depending on your taste buds (or audience’s taste buds) you might want this.

photo 1

–          Now put this in the fridge while you get your watermelon ready!

STEP 2: The Melon

–          The recipe I used, Jennifer Garza @ISaveA2Z, had this picture as the watermelon cutting instruction:

Cut melon

–          Ya right! Maybe if you’re a professional ice-sculptor.  This is what mine looked like:

Real life... photo (22)

STEP 3: The Fun Part!

–          Lightly pat down excess juice from the watermelon with a dish cloth or paper towel and apply the icing.

 photo 2

–          Decorate with berries, nuts, whatever your heart desires! As I was making this for Joe’s birthday I went with a big “J”!


Cake finished

I hope you enjoy this as much as I did and guess what?? It’s Paleo, Vegan and Hypoallergenic friendly but most importantly DELICIOUS!

Thank you again @OhSheGlows and @ISaveA2Z for recipes!

Yours in health,
Dr. Aisling Lanigan N.D.