Make Luci’s Watermelon Cake and Wow Your Family!
A Watermelon Cake?
Lucia Schnitzer, of Luci’s Healthy Marketplace, is constantly coming up with unique and creative recipes to please and entertain her kids all the while making sure that they are healthy and filling.
Just this week she was featured on Sonoran Living and showed viewers how to create a really fun dessert and we have the scoop on how to recreate it at home to delight your own family.
With the kids out of school you’re likely to be invited to more play dates and pool parties. Your mom probably taught you never to show up to someone else’s house empty-handed, but it’s hot and who wants to labor over treats that you’re not even sure if people will be eating. This Watermelon Cake is easy to make but looks like you labored over it. It’s also a fun surprise when it gets cut into. Best of all: it’s crazy healthy!
Show up at any backyard pool party or 4th of July celebration with this Watermelon Cake in hand and you will be the potluck VIP!
- 1 watermelon
- 2 cups vanilla yogurt
- 8 ounces whipped cream or coconut whipped cream
- blueberries
- strawberries
- almonds or coconut
- Whip yogurt and whipped cream until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.
- For Almonds Place a medium sized skillet over medium-high heat and allow the pan to get hot. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
- Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon "cake" into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
- Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
- Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (pictured are blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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