• 2 cups young coconut meat
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil, melted
  • ¼ teaspoon sea salt
  • 2 large seedless watermelons
  • ½ cup sliced almonds
  • 1 Kiwi
  • ½ cup blueberries
  • Honeydew and Cantaloupe slices


  1. Blend the coconut meat, honey, vanilla, lemon, coconut oil and sea salt in afood processor until very smooth and creamy. This may take 5 minutes or longer, so be patient and have faith that the coconut will become creamy! Chill for 20 minutes before using.
  2. Slice the tops and bottoms off each watermelon, then cut the green rind from the sides. Decide which piece will be your top tier, and shave down the sides until it fits nicely on top of the bigger watermelon piece. Place the stacked watermelons on a cake plate.
  3. Use a flat knife to frost the entire cake, covering all of the red with creamy white frosting. Lightly press the sliced almonds onto the sides and top of the cake.
  4. Decorate with the extra fruit. Use cookie cutters to create stars or other shapes out of the sliced melons and secure on the side of the cake with toothpicks. Place a blueberry on the tips of each toothpick.
  5. Store in the fridge until right before serving. Slice and enjoy!

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