This fresh Watermelon Cake is the perfect summertime dessert! It's light, refreshing, and is delightful on a hot day. Made with just a handful of ingredients, you don't even have to turn on the oven to prepare this cake!
Cut off the ends of the watermelon and sit it up straight. Cut the watermelon edges off to yield a straight up and down side all around. Then go around the sides you just removed and round off the edges so it looks a bit more circular.
Pat the watermelon a bit dry with paper towel or a dish towel. Set onto serving platter on top of newspaper.
In a small bowl, mix together the equal parts yogurt and coconut. Add a very thin layer on the top and sides of the watermelon. It may seem like more is better, but it will actually make it harder to decorate.
Decorate the top of the cake with the berries. I added a ring of blueberries around the edge, strawberries on top, raspberries peeking between the strawberries and lots of blueberries in the middle.
Lightly toss coconut in between any empty places on the top and all along the sides of the "cake".
Add a row of alternating blueberries and raspberries along the bottom, then an overlapping ring of thin banana slices. Finish with thinly sliced almonds scattered throughout the sides of the cake.
Refrigerate until ready to serve and enjoy crisp and cold.
Feel free to skip the fruit and coat with some sprinkles, chocolate shavings, or coconut whipped cream! Feel free to change things around.
An offset spatula makes frosting the watermelon cake much easier.
Can't finish a whole watermelon? Cut it in half and wrap the other half with plastic wrap and store it in the fridge. Frost and serve just half of the watermelon.