You can have your cake and eat it with this watermelon cake! We'll have 2 slices, please.
- 25 mins
- 1 medium watermelon
- 500ml cream
- 30ml icing sugar
- 15ml vanilla essence
- 375ml desiccated coconut, lightly toasted
- fresh cherries, to decorate (optional)
- Cut the top and end part off the watermelon, then cut the skin off so you have a thick cake-shaped watermelon. Pat the sides dry with kitchen towels.
- Beat the cream, icing sugar and vanilla together until stiff peaks form, then carefully spread it all over the watermelon. Press the coconut onto the cream and top with the cherries. Serve immediately.
Magazine issue date: January, 2017