I brought you a cake.
A C A K E !!!
Why is that so exciting for me?
Well - I barely post any recipes on my blog - cooking and baking always makes me - let's say - nervous...
And baking a CAKE? Oh my - I freeze in awe just by the thought of baking a real cake...
But this Watermelon Cake doesn't require baking!
It is the ultimate and fun summer treat: cool, refreshing and low in calories with a bit Caribbean-cocos-feeling - it literally tastes like summer break.
- 1 large, seedless watermelon, cut top and bottom then cut the sides free of the green parts and shape a nice cylindrical cake base with your knife. Pat the watermelon cylinder dry with paper towels.
- 2 cans full fat coconut milk left in the fridge for about 6 hours or overnigh to separate the milk from the cream
- Vanilla extract optional
- Powdered sugar
- 1 bag of coconut flakes
- fresh summer fruits to your taste
Put 2 hands full of coconut flakes in a dry skillet and gently brown them over medium heat while stirring. Put on a plate and let cool down.
Open the cans and pour out the thin cocomilk - use it for smoothies for example - then scoop out the thick cream into a mixing bowl.
I followed a recipe that used a bit honey and a hand mixer to fluff up the cream. But the speedy mixing didn't produce a fluffy cream for me - instead it made it turn thin and runny. So I spontaneously added the rest of the flakes from the bag to the cream and it was fine.
I recommend using powdered sugar to your liking and just stirring or whisking your coco-frosting if you do not want to add the flakes.
I guess, you could just use any kind of cake frosting to cover the watermelon but the coconut cream gives it a nice tropical touch.
Now take your frosting and start decorate your "cake".
Get the roasted coconut flakes and the fruits on and - Voilá - A Carribean Party on your plate. ENJOY!
Happy Late Summer,
Categories : DIY