Watermelon cake with vegan coconut whipped cream.

My granddaughter had her 20th birthday in July. Her wish was to have a vegan dinner as that is the diet she and her boyfriend follow. So my daughter, her mother, decided to make an unusual cake for her made of watermelon and topped with whipped cream made from the cream part of the canned coconut milk. Here is the link for the various results from different brands of coconut milk when whipped.

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Watermelon Cake

Rating  5 from 1 reviews

Here is the recipe for the coconut cream topping. Vegan Coconut Whipped Cream Watermelon Cake

Ingredients

• 2 cans of coconut milk
• Part of a good size watermelon cut to the cake shape
• 1 teaspoon vanilla
• 1 tablespoon of real maple syrup or other sweetener
• Fruit for topping such as blueberries and other fruit as desired, cut into small pieces

Instructions

1. Take the two cans of coconut milk and place them in the refrigerator for 24 hours upside down so that the cream is at the bottom of the can.
2. The next day or day of serving the cake, turn cans right side up and then open the cans and pour off the coconut milk into a container for use with other cooking dishes and refrigerate. You will have the cream of the milk left in the can.
3. Take out the cream from both of the cans and add it to your mixer.
4. Start whipping the cream and add the vanilla and then the sweetener. Whip for a few minutes and it is ready for the watermelon.
5. My daughter took the watermelon and put it in the refrigerator to chill a few days before the party.
6. Then the day of the party she cut the ends off the watermelon and then trimmed off the green rind until she had a cake shaped piece.
7. She frosted the "cake" with the whipped coconut milk cream. She put the watermelon "cake" in a sealed cake container and kept it chilled in the refrigerator before serving.
8. A couple of hours before serving the "cake" she added the whipped coconut milk cream to the "cake".
9. Amazingly the cream held to the watermelon as she cut the cake and served it.

3.3.3077

The cream was so good and thick, you could hardly tell it was coconut cream.

She only had the blueberries for the fruit topping as the other fruit she had her daughter did not care for. She placed the blueberries on the cake in the shape if the number 20 and the rest on the perimeter of the cake. It came out perfect!!!

So easy and simple and everyone loved it!

My daughter also made three dishes of vegan foods that were really good, too. I will add those later to Jaquo!

ABOUT THE AUTHOR

Sherry Atbutterfly enjoys crafting with Plastic Canvas and yarn to make all kinds of decorations and fun items for the home. Many of her craft articles feature detailed tutorials and lengthy instructions. This is what she loves to do, She is a teacher. She is also involved with Early American History, Family History and genealogy. Sherry is legally blind.