Clean Eating: Watermelon Cake

July 11, 2013

watermelon cake

The end result of this Watermelon cake wad D-E-L-I-C-I-O-U-S! In fact, it was the only dessert left on the table that was all gone within minutes! When I first saw this cake online, I was definitely hesitant that I can actually create it. I thought about the initial logistics of sticking cream onto a wet surface. Then I thought how sticky coconut cream could really get? I made sure I read all the tips on how to make this cake successful – and it really was! I found the recipe on

Here are my biggest tips:
– Make sure you slice the watermelon first. It will help when you dip the cream.
– Pat the watermelon dry with paper towels
– Whisk the coconut cream long enough to get a lot of thickness
– If you are transporting it, be aware that the cake WILL slide
– I added coconut and almonds to the side – the coconut flakes tasted amazing!

Prep time: 15 mins                   Cook time: 5 mins               Servings: 6-8


– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)

– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

watermelon cake1



  • Reply Victoria December 3, 2013 at 5:54 pm

    Oh MY!!!! I can’t beleive I’ve never seen this before!! This should be made every summer here in oh-so-hot Australia. I’ve bookmarded this page!

  • Reply Sophie December 9, 2013 at 3:40 am

    Love this recipe! Will definitely try it soon 🙂

  • Reply Linda December 29, 2013 at 5:26 am

    Oh my goodness….you are a genius! I would have never thought of something like this. I love your clean eating ideas. I can’t wait to try this when watermelons are in season again. Oh the possibilities!! ❤️

  • Reply Lily February 10, 2014 at 11:43 pm

    Totally awesome, Maria!!!!! However, it doesn’t really show how to cut the watermelon nor the advantage of doing so 🙁 I would think it would be more difficult to put icing on slices than on a whole watermelon because the icing will get in-between the watermelon slices .

  • Reply Hannah March 7, 2014 at 7:52 pm

    Haha! I totally pinned this on pinterest having no idea it was your recipe:) Awesome!

  • Reply Samantha March 17, 2015 at 2:50 pm

    I tried this recipe you really need to dry the watermelon first for the cream to stick. It did not stick very well when I did it.

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