The Prettiest & Most Healthful Birthday Cake Ever!

My husband’s birthday was this weekend and I’ve been excited to try making the raw watermelon cake that I’ve seen circulating on the internet. It was a hit!

Here are the details of how we, my daughter and I, made it.

First you need to get two cans of coconut milk for the icing and refrigerate them at least overnight. This is the brand we used:

Next you need a seedless watermelon. You don’t need a huge one, actually a small’ish one is best. Cut off the ends as straight as possible to make a flat bottom and a flat top. You decide how tall you’d like your cake to be.

Now cut off all the rind around the edges. Some carving & shaping may be necessary to get it to look cake-like.

Ok, there’s the cake. Put it on a platter and in the fridge to stay cool. Now to make the frosting!

Take the two cans of refrigerated (it won’t work if they’re not refrigerated) coconut milk. Turn the cans upside down and open them from this end. You will see liquid…pour it out. Then scoop out the hardened cream. It will have the texture of something between cream cheese and sour cream.

We filled a very large bowl with ice and then set another bowl on top of the ice and worked with the coconut cream in this bowl so that it would stay cool. Now it’s time to whip! We used a manual beater, however you can use an electric one. Whip the cream until it thickens, is smooth and peaks a little.

Add a bit of sweetener to the coconut cream. We used two small squirts of raw, organic agave syrup and a dash of vanilla extract. You can use maple syrup or honey. Use whatever sounds good to you and you don’t need much. I highly recommend taste-testing along the way!

After blotting the watermelon cake with a clean towel to remove excess water, ice the cake. It’s amazing how easy this is! The icing sticks and doesn’t slide as long as everything stays cool. We iced it and then returned it to the fridge.

Next come the sliced almonds around the edges. After putting them on, we returned the cake to the fridge for another cooling off.

Now for the decoration on top! We used blackberries, raspberries, blueberries, a slice of star fruit and some mint leaves. Be creative! Use your favorite fruits…preferably nothing too watery.

We returned the cake to the fridge to stay cool. It would be another several hours until it was time for us to celebrate and the cake held up great. Here is the cake with candles. Everything (icing & fruit) stayed in place!

My husband blowing out his candles and the official cake decorator:

Here’s how the cake looks when cut into:

Did my husband like it? Well, he was certainly surprised! And here he is cutting a second slice for himself. I’d say it was a success!

While this cake is more healthful than most other cakes, it does slightly breach a couple of low-fat, high-fruit lifestyle guidelines. Watermelon, or any melon, is best eaten alone.

Click: 7 Reasons to Love a Monomeal

And the fat content of the icing is a bit high to be eating with fruit.

Click: The Problem with Fruit

However, it’s a celebration! Even I can bend the rules for fun & celebration.

Are you interested in learning how to THRIVE on a low-fat, high-fruit lifestyle which optimally fuels your physical body while supporting a strong spiritual connection for your soul? If so, follow me over here to The Healers Diet.

Happy Celebrating!!