With summer celebrations and sweltering temperatures on the horizon, keep things cool with this Fresh Watermelon Layer Cake, a fun twist on the way you probably typically serve summer’s favorite melon.
And I can hear you sighing…..Aimee, that’s not “cake”. And you are correct, but cake requires the oven and when it’s 100 degrees outside, there’s just no need for adding extra heat if you don’t have to.
That’s when this fresh, juicy watermelon comes in handy. Cut to resemble a layered cake and upgraded with a delectable homemade whipped coconut cream topping sandwiched in between those layers, you won’t even miss traditional cake. Using the coconut cream filling also makes this festive watermelon layer cake dairy free and vegan!
I used the Sprouts brand of Coconut Cream and after a bit of tweaking the ratio of how much of the liquid to include, I was quite impressed with its ability to peak like regular cream. You’ll want to not use all the liquid from the can as it won’t hold it’s shape as well, but I found that if you refrigerate the can overnight, then only transfer the solid (coconut cream, like coconut milk is going to solidify and separate) cream to the mixing bowl with about 1 teaspoon of the liquid, you’ll get peaks that will hold.
Also like regular cream, you’ll want everything cold to work with; including your mixing bowl if you have the option to toss it into the freezer before getting started.
I like shopping at Sprouts because if you have the sudden urge to create a dairy free alternative for your Fresh Watermelon Layer Cake, you don’t have to worry about there being plenty of options to choose from. They are my go-to source for dietary specific needs like gluten free, plant based, dairy free.
They are also my source for fresh produce. In fact, during the month of June they will be offering close to 15 different varieties of melons alone. That’s a lot of watermelon, cantaloupe and honeydew melons!
- • 1 whole seedless watermelon
- • 1 whole cantaloupe
- • Fresh fruit of choice for garnishes (cantaloupe, blackberries, strawberries, etc. )
- • Mint, for garnish
- • 1 can (13.5 ounce) Sprouts brand Coconut Cream
- • 2 Tbsp. confectioners sugar
- • 1/4 tsp. coconut extract (optional)
Note: You’ll need to chill your coconut cream overnight.
Once the coconut cream is cold, open the can and transfer only the thick and creamy part to your mixing bowl. Discard the watery part at the bottom of the can.
Using a stand mixer with the whisk attachment, whip together the cream, 2 Tbsp confectioners sugar and 1/4 tsp of coconut extract (if using).
Continue whipping until stiff peaks begin to form. Place in the refrigerator until ready to use.
Cut three 3/4-1 inch thick watermelon slices. Use a small plate or bowl as a guide to cut watermelon circles out of the rind. Discard the rind.
Place 1 watermelon “cake” layer on a cake stand or serving platter and top with the coconut whipped topping.
Repeat with remaining watermelon layers. Finish with remaining whipped topping on the top layer of watermelon. Use a melon baller and cut the cantaloupe.
Slice each melon ball sphere in half and place along the base of the watermelon.
Garnish with additional fresh fruit and mint.
I used my melon baller and added a whole lot of cantaloupe because like watermelon, when the temperatures in the south become unbearable, cantaloupe and an overhead fan, preferably one attached to a mister, has my name written all over it.
And if you’re thinking, this cake is all good looks and no substance….
Exactly WHO can walk away from a triple slice of watermelon cake? With coconut cream filling. Sliced like a piece of cake. Adorned with mint.
I rest my case.
How are you planning on enjoying your watermelon this summer? And do you add salt to your melons? It’s a heated discussion in our house. I’m team salt!
This recipe for Fresh Watermelon Layer Cake has been a sponsored conversation with Sprouts. All opinions are my own.