Fourth of July Watermelon Cake

My daughters recently saw a watermelon cake while I was on Pinterest, and they eagerly inquired about when we would make one. So this is in no way an original idea, but here’s the original design we came up with.

The girls decided that we needed two tiers, so two tiers it was. And it must have frosting, …but only on one layer. And since it’s America’s birthday there had to be candles. And my son’s one suggestion was that it should have stars, so we made star sparklers as toppers.

Feel free to play with this idea and make it your own, as my little helpers were pretty specific in their design.

Fourth of July Watermelon Cake

ingredients:

One medium sized watermelon

1 can coconut cream (5.4 fl. oz.), chilled overnight and cream skimmed off the top to use

1 Teaspoon coconut sugar

1 carton blueberries

5 raspberries

1 plantain (green banana), sliced into four equal, 1.5 inch, flat topped parts

Also needed:

4 medium sized skewers (or long one cut in half)

3 long skewers

5 short skewers or food picks

Star shaped cookie cutter (optional)

Preparation:

Using a large knife, slice your watermelon down the middle in two equal halves. Next, chop off the ends on both sides (leaving enough fruit on cutoff ends to make star shaped toppers). Ease your knife between the fruit and the rind, and carefully slice the rind off the watermelon, trying to make the watermelon layer as round on the edges as possible. Repeat with the other watermelon half. This is where you can play with it a bit; we decided to slice more off the edges of top layer, so that the top was a smaller round tier. I sort of eyeballed it, but I’d say the top layer is about an inch less in diameter around than the bottom layer, and both layers are about 3 inches tall.

Once you have your layers the way you want them, place the medium sized skewers partially into the bottom layer of watermelon (about an inch and a half in) and place one of your plantain slices (see photo). Repeat with all four, so that you have four sticks poking out, equal distance from each other.

Carefully place your top layer on top, so that it is lined up evenly with the bottom layer on top of the skewers (see photo).

In a small bowl mix together the chilled coconut cream (only use the thicker white cream on top in the can) and coconut sugar. Carefully spoon the coconut cream on top of the top watermelon layer to frost the cake. Once frosted you can prepare your candles and sparklers.

Note: the coconut cream frosting also makes an excellent dip for fruit!

Take one of your leftover watermelon ends and slice off (about an inch thick) a piece for your stars. Use a star shaped cookie cutter (OR attempt free hand using a knife). Once stars are cut, place them on the skewers (only going about halfway through the watermelon star).
Using a food pick or small skewer, add blueberries and raspberries make your candles (see photo). Place candles and star sparklers on top layer. then decorate the cake with the leftover blueberries.