I've never been much of a cake fan, for me it's all about the frosting; I would eat buckets and buckets of frosting given the chance. This cake, however is different. You'd be cheating yourself to just have the frosting because you'd miss that lovely light & sweet mix that only a watermelon can give. (Plus you still get the frosting so nothing lost there. Bonus, is that it's healthier than usual!)
Enjoy for a special occasion or as a treat to remind you of sunshine.
Makes 2 mini watermelon cakes
INGREDIENTS - FROSTING
INGREDIENTS - CAKE + TOPPINGS
Begin by prepping your frosting; combine all ingredients in a food processor. You should end up with a creamy yet sticky texture. I recommend adding only half of the coconut milk initially and checking the texture before adding more. Set aside when finished.
Next, cut off the top and bottom portion of the watermelon so that it sits evenly and has a cake shape. Then, cut in a circle from inside of the rind to remove the edges but still keep the same cake shape. This is tricky process and requires very careful cutting! Now, pat the watermelon with paper towels to soak up the excess water. Cut watermelon into 4 - 6 cake slices. (Cutting before applying the frosting makes it much easier and less messier come serving time.)
It's frosting time! Use a spatula or butter knife to coat the watermelon with your frosting. Don't worry if some drips off - just keep the paper towels nearby. This final part is optional but makes a big difference in presentation; coat the frosting on the sides with toasted almond slices and coconut flakes. This will also help to keep the frosting in place.
Top the cake with your mangos, passionfruit pulp and any extra fruit you like. Enjoy for a special occasion or just for that summer feeling!