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Watermelon cake recipe

37 ratings

One of your five-a-day and a whole lot of sweetness thrown in; what’s not to love? This watermelon ‘cake’ – with cream, mixed berries, flaked almonds and coconut – makes for a refreshing yet indulgent summertime treat. See method

Serves 12
30 mins to prepare, plus chilling
356 calories / serving
Vegetarian

Ingredients

1 watermelon
600ml (1pt) cream
100g icing sugar, sifted
200g (7oz) mixed berries
50g (2oz) toasted flaked almonds
50g (2oz) desiccated coconut

Each serving contains

Energy
1475kj
356kcal 18%
Fat
32g 46%
Saturates
19g 96%
Sugars
16g 17%
Salt
0g 1%

of the reference intake
Carbohydrate 15.8g Protein 2.4g Fibre 0.5g

Method

Cut the top and bottom off the watermelon so it makes two flat surfaces. Set the watermelon on large board, then cut in between the melon and skin to form a neat cylinder of watermelon, then chill in the fridge.
Whip the cream with the icing sugar until thick but spreadable.
Remove the melon from the fridge and pat dry with kitchen paper. Transfer the watermelon to a stand or plate and smooth the cream all over to form an icing-type coating. Top with mixed berries and sprinkle with the almonds and coconut. Serve in large slices.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.