Chances are, you’ve seen a version of watermelon cake making the rounds on Instagram. Well, it’s actually easier than it looks. Here are step-by-step instructions to create your own version of this stunning summer dessert.


When I think of a hot summer day, I imagine sitting on a patio eating a crisp slice of watermelon with its natural juiciness running down my face and hands! For me, there really isn’t anything more refreshing and relaxing.

But, as much as I love a simple wedge of watermelon, I also had a blast cranking things up a notch to create a gorgeous watermelon cake that will impress a crowd—and you can too. Your guests won’t know it’s watermelon until that first, delicious slice!

A sweet dairy-free coconut whip easily spreads on the watermelon and gives a nice creamy texture to the crispness of the fruit. A good coconut whip is easy to do and also nourishes the skin with a healthy type of fat called lauric acid that’s easily absorbed by the body, improves energy and provides antibacterial benefits to the skin. And while high in saturated fats, a moderate amount of these beneficial fats are great for a supple complexion.

Watermelon is also rich in lycopene, which gives it that beautiful red-pink colour. A powerful antioxidant, lycopene helps our skin cells fight free radicals and stay healthy during the summer months when the sun’s UV rays are at their highest.

Plus, there’s a reason this melon got its name “watermelon” as it’s about 92 percent water. Since we know that beautiful skin needs ample hydration, this fruit is a perfect way to refresh and renew. As an added bonus, watermelon is also a natural diuretic, which helps decrease bloat and makes it perfect for swimsuit season.

Watermelon Cake

Hydrating Watermelon Cake

Serves 6-8


  • 1 large watermelon
  • 3 cans full-fat coconut milk, refrigerated overnight
  • 3 tbsp honey or maple syrup
  • ½ cup fresh strawberries, raspberries and blackberries, washed and dried
  • 2 sprigs fresh mint, washed


1. Place watermelon horizontally on cutting board and cut ends straight off.

2. Flip watermelon so it sits flat on cutting board. Slowly and carefully, cut rind off. Once rind is removed, slowly carve watermelon into a circle. The circle doesn’t have to be perfect, but shaving off small areas at a time can help shape it. Make sure the top is fairly flat and straight (cut if necessary).

3. Dab carved watermelon with paper towel to remove excess water (this will help coconut whip stick better). Make sure coconut milk cans have been refrigerated overnight. Open cans, pour out liquid from can and reserve for another recipe. Add solid coconut milk to medium- sized bowl along with honey. With hand mixer, beat on low for about 1 minute to get a whipped texture.

4. Using spatula, spread coconut whip over watermelon. If not serving right away, store cake in refrigerator. Top with berries and mint when ready to serve.