1 watermelon, ends lopped off and rind removed, set up vertically onto a cake stand or platter
2 cups whipping cream
1/2 – 2/3 cup powdered sugar
1 tsp. vanilla extract
assorted summer berries and fruits, for garnish
sweetened coconut, for garnish
toasted almonds, if desired
In a deep mixing bowl, beat whipping cream, powdered sugar and vanilla with an electric mixer until stiff peaks form.
Pat watermelon “cake” dry with paper towels, then frost with prepared whipped cream mixture.
Decorate cake by placing berries and fruits in a decorative pattern on top of the cake. Press coconut into the whipped cream on the sides of cake. Garnish with sliced almonds, as desired.
Chill cake until time to serve. Cake will hold in the fridge for up to a day or overnight.
Let’s Get You Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, June 2015.Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible.
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