Watermelon Cake

Step 1

Let's start carving the "cake” by using a sharp knife. Cut off both ends of watermelon, about 2-3 inches thickness, and discard. Depending on the size of your watermelon, you might want to cut it in half crosswise.

Step 2

Place the first half upright on the cutting board. Then, using a sharp knife, cut the green skin and white rind away, exposing the red flesh of the watermelon. Repeat for the other half of the watermelon.

Step 3

Dry watermelon pieces and stack them on top of each other on a serving platter or cake plate, placing the larger one at the base and the smaller one on top.

Step 4

Frost with coconut whipped cream. This is the most enjoyable part, and the children will love it as well. Evenly cover your watermelon with whipped coconut cream. Anything less than perfect is acceptable. We're looking for a "rustic" aesthetic here.

Step 5

Decorate with the fruits, then serve immediately if you like. However, I suggest chilling the cake for 2-3 hours in the refrigerator, then serving.