Our little baby girl Meadow had her first birthday over the weekend and this called for a watermelon fruit cake. Being a Wellness Guru that I am, I could not wait to make a healthy fresh fruit cake with coconut cream that she could eat freely and as much as she desired on her birthday.
We had a few friends & family get together to celebrate at a nice (but windy) spot looking over the beach. Meadow has always been a little fussy when it comes to loud busy events but you just have to give it a go and hope everyone has a nice time.
The cake was a proud success and I honestly can not tell the difference between cream and coconut cashew cream- it tasted fresh and amazing and even if you do not have babies, toddlers or small adults – YOU must try this cake.
♥ This recipe has been featured on Mouths of Mums and Casa De Karma ♥
Watermelon Cake with Coconut Cashew Frosting
Prep: 1 hr | Serves: 10-12
- 1/2 Rockmelon
- 1/2 Honeydew melon
- 2 cups Watermelon
- 1 Fig
- 1 can coconut milk
- 1 cup cashews (pre soaked in warm water)
- 11/4 tsp Xanthan Gum (thickener)
- 1 tsp Maqui or Acai powder
- Drain the cashews and blend with 2 Tbsp hot water until smooth.
- Add in the can of coconut milk and thickener until a stable cream is formed.
- Remove half of the cream into a small bowl and stir in a natural colouring such as beetroot juice or similar, I chose purple by adding 1 tsp of maqui powder, find out about more about the maqui berry here.
- Prepare a surface to build your cake, baking paper on a flat plate works well.
- Dice the watermelon 1cm cubes and set aside on a paper towel.
- Slice approx 2-3 cm rings of honeydew and rockmelon, the layered stack will be 3 or 4 rings high. Remove the skin carefully with a knife around the edges and remove the pit centre to form evenly sized melon donuts.
- Gentle pat each slice with paper towel to remove excess juice.
- Place your first slice of rockmelon on the baking paper and spread coconut cream on the surface to seal your next honeydew slice, continue this process until you have a layered tower.
- Fill the centre with watermelon and fill any gaps on the surface with coconut cream, should look a bit like my images.
Decoration & Frosting-
- Gently use a spatula and coat the surface of the sides with your chosen coloured cream. I used an upward motion to evenly distribute the frosting. With your other coloured cream, frost the top of the cake.
- Get creative with your decorations to what ever you desire. I used sliced strawberries and blueberries around the base. I sliced open a fig and twirled a thinly sliced melon to form a flower on top.
Important: Refrigerate or keep cool until you serve the cake.
♥ Happy Healthy Birthday ♥
♥ Healthy & Delicious ♥
Meadow could not get enough of her fresh fruity watermelon cake I think I will have to make it again just for fun !