Watermelon Coconut Cake
Happy Tuesday! This Tuesday is an extra special one for me. Not only is it my birthday (whoop!), today also marks one year on a plant-based diet! I have grown so much over the past year, and I am thankful for everyone who has been there for me during this journey.
To celebrate, I decided to craft myself the ever popular, watermelon cake. Don't judge me. I know that it looks like a 5-year-old made it, but I promise it was delicious!
*Note: I used unsweetened shredded coconut and it took some extra TLC to make it stick to the watermelon. I would suggest using young coconut meat for a better adhesive.
Serving Size: 4
What You'll Need:
- 2 cups unsweetened shredded coconut OR young coconut meat
- 2 tablespoons raw agave nectar
- 1 teaspoon vanilla extract
- juice of 1 lemon
- 2 tablespoons coconut oil, melted
- 1 large seedless watermelon
- 2 kiwis
- In a food processor, combine shredded coconut, agave, vanilla extract, lemon juice, and coconut oil and blend well. To make it creamy, you will need to do this for about 3-5 minutes. Chill for at least 15 minutes before using.
- Slice the top and bottom off of the watermelon. Then slice the rinds off of the side. Decide which end will be the top and try to make it as flat as possible.
- Frost the watermelon with the coconut blend until all of the red has been covered.
- Decorate the cake as you wish using the fruit. To stick fruit on the sides use toothpicks. Almonds, blueberries, and honeydew would go very nicely as well! Enjoy.