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Watermelon Cake

This watermelon cake is made by slicing and hollowing out a fresh watermelon, then filling it with layers of fruit, mousse, or other sweet fillings. It features a vibrant, juicy appearance with a layered or filled interior that mimics traditional cake textures, finished with decorative fruit and herbs on top.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8
Course: Dessert
Cuisine: Global
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • Seedless watermelon: The “cake” base
  • Whipped cream or coconut whipped cream: Light frosting
  • Fresh berries: Strawberries blueberries, raspberries
  • Kiwi slices optional: Adds color contrast
  • Mint leaves optional: Fresh finish
  • Ingredient Substitutions
  • Whipped cream → Greek yogurt: Tangier option
  • Dairy whipped cream → coconut cream: Dairy-free version
  • Berries → tropical fruit: Mango or pineapple
  • Mint → basil: Subtle herbal note

Equipment

  • Large sharp knife: Clean cuts matter
  • Cutting board: Stable surface
  • Paper towels: Drying watermelon
  • Offset spatula or spoon: Spreading topping
  • Serving platter: Flat and sturdy

Method
 

  1. Prepare watermelon: Slice off the rind and shape into a round
  2. Pat dry: Remove excess moisture with paper towels
  3. Frost lightly: Spread whipped cream evenly
  4. Decorate: Arrange fruit on top and sides
  5. Chill briefly: Helps everything set
  6. Slice and serve: Use a sharp knife