Description

A refreshing, no-bake watermelon cake that's naturally gluten-free and grain-free. Perfect for hot summer days, this stunning dessert is made with a whole watermelon, whipped cream, and shredded coconut for a creamy, fruity treat.

Ingredients

Scale

1 medium Seedless watermelon (about 5 lbs)
2 cups Heavy cream or full-fat coconut cream
3 tablespoons Powdered monk fruit or powdered sugar
1 teaspoon Vanilla extract
1/2 cup Unsweetened shredded coconut
Fresh mint leaves for garnish (optional)

Instructions

Trim the watermelon ends. Stand it upright. Cut off the rind in strips. Shape the watermelon into a round cylinder. Pat it dry with paper towels
Whip the cream until soft peaks form. Add the sweetener and vanilla. Mix until stiff peaks form
Frost the watermelon completely, covering the top and sides
Press shredded coconut onto the sides of the cake
Refrigerate for 30 minutes
Slice and serve immediately

Notes

Dry the watermelon thoroughly before frosting to prevent weeping.

Chill the bowl and cream before whipping for best results.

Use a serrated knife for clean slices.

Best eaten the same day.

Store leftovers tightly covered in the fridge for up to 24 hours. Do not freeze.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8 of cake)
Calories: 180 kcal
Sugar: 11g
Sodium: 30mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: watermelon cake, gluten-free, no-bake, summer dessert, healthy dessert