A refreshing way to serve watermelon that also doubles as a stunning centerpiece. I had way too much fun making this one.
Coconut whip with watermelon is actually really, really good. I was a little skeptical of combining the two but it works so well. 
Watermelon Cake
Cold watermelon paired with a creamy coconut whipped topping makes for the perfect alternative dessert (that accommodates most dietary restrictions too!). A fun way to serve watermelon at your next gathering.
Slice off the ends of the watermelon, about 2 inches (depending on the size of your watermelon). Next, stand the watermelon upright and carefully cut away the outer green rind and white parts all the way around, trimming until it forms a cylindrical shape.
Pat the melon dry with paper towels and set it on a cake platter, then frost with coconut whipped cream. To make layers (as shown), cut into two equal parts and mix whipped cream with blueberries to frost between the layers.
Decorate with fruit as desired and chill in refrigerator until serving.
- I used So Delicious' CocoWhip, found in the freezer aisle of most grocery stores (you'll have to thaw it first). It's the perfect amount of sweetness and so convenient to use. You can also make your own coconut whip by refrigerating a can of coconut cream overnight and then scooping out the hardened cream part and beating it with the sweetener of your choice until whipped peaks form.
Ingredients
Directions
Slice off the ends of the watermelon, about 2 inches (depending on the size of your watermelon). Next, stand the watermelon upright and carefully cut away the outer green rind and white parts all the way around, trimming until it forms a cylindrical shape.
Pat the melon dry with paper towels and set it on a cake platter, then frost with coconut whipped cream. To make layers (as shown), cut into two equal parts and mix whipped cream with blueberries to frost between the layers.
Decorate with fruit as desired and chill in refrigerator until serving.
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