By Chef Alli
Watermelon Cake
Ingredients
This cake makes an impressive statement, yet it’s super easy to create. Just decorate using your imagination, then chill well in the refrigerator until dessert time. Additionally, this pretty dessert sure won’t break the bank where cost, calories and fat are concerned.
1 watermelon
2 cups heavy whipping cream
1/2 – 2/3 cup powdered sugar
1 tsp. pure vanilla extract
Assorted summer berries, fruits and fresh mint, for garnish
Sweetened coconut, for garnish
Toasted almonds, for garnish, if desired
Instructions
Cut off the watermelon ends, remove the rind and pat melon dry with paper towels. Set the watermelon “cake” vertically onto a cake stand or platter. (Remember, the taller your watermelon, the taller your finished cake. Why does this matter? A taller cake is harder to slice and serve.)
Place cream, powdered sugar and vanilla in a deep mixing bowl. Using an electric mixer, beat together until stiff peaks form.
Frost cake with prepared whipped cream mixture.
Decorate cake by placing berries and fruits in a decorative pattern on top of the cake. Press coconut into the whipped cream on the sides of cake. Garnish with fresh mint and sliced almonds, as desired.
Chill cake until time to serve. Decorated watermelon cake will hold in the refrigerator for up to a day or overnight.
