NomEatNom - Watermelon Layer Cake

Watermelon.

The true signal that summer is just around the corner!

As a teacher, this is a vital signal.

A signal that there is a light at the end of the tunnel!

A signal that I can withstand anything that comes my way in the next two weeks because freedom awaits!!!

Ahem.

Can you tell that I’m ready for summer??

Regardless of our career paths, even most non-teachers would agree that watermelon is pretty much synonymous with summer and all that it entails: barbecues, picnics, and sunshine…oh my!

So, when planning your next summer picnic, be sure to take along this nommy, healthy cake. You’ll be sure to please and impress the crowd.

…Or, make it just for fun for you and the hubs to nom on all weekend because there just so happened to be watermelons AND pineapples AND raspberries on sale (score!)…

…just a thought… 😉

Watermelon Layer Cake
(Serves 12 to 16)

Ingredients:

1 pineapple, cored and diced
12 oz. organic raspberries
2 cups shredded unsweetened coconut
2 super ripe bananas
1/4 cup plus 2 T coconut butter (or make your own!)
1 seedless watermelon

Place the banana and coconut butter in a food processor and blend until smooth.

In a large bowl, combine the pineapple, raspberries, and shredded coconut. Reserve a a bit of the pineapple and raspberries if you’d like to use them for a garnish later.

Add the banana coconut butter to the bowl and stir until evenly combined and mixed well. Place this mixture in the refrigerator for about ten minutes to set.

Meanwhile, slice your watermelon into two- to three-inch rings. Lay each ring flat and cut a circle just inside the rind in order to remove it.

You should now be left with watermelon layers for your cake!

Trim the rings down to your desired size. Originally, I had envisioned making this into a layer cake with evenly-sized layers. BUT, my watermelon was a bit on the small side, which left me with layers of various diameters. I decided to use the smaller layers as well and make a tiered cake. Depending on the size of your layers, experiment and decide what look you’d like to go for with your cake! 🙂

Place the bottom layer on a serving platter. Spread the watermelon with a layer of the coconut fruit mixture. Repeat with the remaining layers. Garnish with extra pineapple and raspberries, if desired.

Admire you work as a master watermelon sculptress.

Dig in!

Besides watermelon and its delightful juiciness, what says summer to you??

2 Responses to Watermelon Layer Cake

Thanks for sharing this plant based delightfully beautiful cake. That’s the best gluten free cake I’ve seen:) 🙂 🙂

Dawn says: August 10, 2012 at 6:47 am
- You are more than welcome, Dawn! I’m so happy you like it! I agree…you really can’t beat fresh fruit! The coconut butter adds an extra level of amazingness, too. 😉
  
  Tonya Gilchrist says: August 10, 2012 at 8:19 am

NomEatNom Your go-to place for delicious recipes!

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