Here’s what you’ll need:
1 Organic Seedless Watermelon
3 – 4 Organic Kiwi, on the larger side
Wild Organic Blueberries for garnish (they’re small, we buy the frozen ones)
1 (or more) Organic Fresh Blueberry for garnish
1 So Delicious Coconut Whip, thawed
Specific Tools: Serrated Knife, Circular Cookie Cutter, Disposable Icing Bag
Recipe Status: Gluten Free, Dairy Free, Egg Free, Nut Free, Paleo Compatible, GAPs Compatible.
For GAPs and Paleo, make a fresh cream at home. You can use cashews if you can tolerate nuts, or coconut milk if needed.
I was so tickled on the inside because I told the kids they were having watermelon cake for breakfast. Kid Three was MORE than happy to volunteer to help me make it, until his friend came over to play. Then he was no where to be found. It was just me and Kid Two. He too thought this was the weirdest thing he had heard of, and kept trying to tell me different things about what he didn’t like about watermelon, and I had to keep saying, “you’ll see.”
After the first cookie cut of the watermelon, he finally saw the light and was excited to see how it was coming together. About half way through making this, Kid Three wandered in and said…” OHHHHHHHH. Watermelon Cake.” I cracked up. I just lost it at that point. I told him what I knew all along, and how I knew he had the wrong idea, but that I also knew they’d get it eventually. Not only did they get it, they were fighting over who got to devour the big one after we took photos.
Here’s how you put this together:
Start by using a serrated knife to cut the rind off of the watermelon. I like to cut off a bit of the top and bottom to make the ends flat. This makes sure that the melon doesn’t move around while you’re trying to cut.
Next, go around the edges cutting the rind off. It’s helpful to do this in a sawing motion, just like bread. Next, turn the watermelon on to its side, so the ends are now left and right. Slice the watermelon to create large discs. I held the cookie cutter up to the watermelon so I wouldn’t slice them too thick. You should end up with 6 to 8 slices, maybe more if you have a shallow cookie cutter, or large melon.
Given the size of our melon, I was only able to get one layer of cake per disc. If I used a smaller cookie cutter, I could have gotten two or three per disc. Once you’re done slicing the discs, use your cookie cutter to create layers of cake.
Net, use your serrated knife and use the same cutting technique with your kiwi. Cut a little of the ends off first for stability, then cut of the rest of the skin. For kiwi, you won’t need the sawing motion .You could also use a potato peeler, but I think that’s a bit slower.
Slice the kiwi into discs like the watermelon, but thinner, as this is the icing in-between the layers of cake. Consistency is really important on this step because you’ll want the kiwi to be as close in height as possible, as it takes several pieces to come together to make one layer.
Place several slices next to each other in a way that will fill your cookie cutter. Press down to create the circle. Put the kiwi on top of your watermelon layer.
I would suggest making as many layers as you can with the fruit that you have, then assemble. You can go shorter or taller than we did. I chose this size because I felt it would be the most stable.
Applying the whip as icing is a bit difficult, so be ready. Start by taking a paper towel and wrapping it around the cake to absorb any moisture you can. Place most of the thawed cream into a disposable icing bag (no tip or coupler). Cut a large hole in the bag, and pipe around the cake. You’ll want to apply enough so there are only small gaps left. Finally, use an angled cake spatula to smooth the whip topping to give it the appearance of icing.
Place your wild blueberries around the base as decor, and one large fresh blueberry on top. You can experiment with different looks, but I felt this was the most proportional to the size of the cake. Ready for pictures?