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Old 06-19-2013, 02:31 PM   #1
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Watermelon Cake

I saw this and thought of our BUDDDs. I haven't looked closely enough at the website it was on to know if I can post a link, but if you Google "Paleo Cupboard Watermelon Cake Recipe," it should come up.

It looks fantastic for these hot summer days, and could be made UD or DD friendly, I think, depending on what you use for the "frosting."

Oh, and it looks easy enough that even I might be able to pull it off. I'd probably use coconut flakes in place of the toasted almonds, and cool whip instead of whipped coconut cream, but I'm not paleo.

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Old 06-19-2013, 03:25 PM   #2
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That's beautiful and looks yummy! Thanks! I may do that for 4th of July.
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Old 06-19-2013, 06:54 PM   #3
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Wow...that looks and sounds amazing! Thanks for sharing, Dawn!
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Old 06-19-2013, 06:56 PM   #4
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Oh I must google this! I love watermelon!!! TFS!
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Old 06-19-2013, 09:14 PM   #5
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This looks so yummy!!! Carol is right, this would be great for the 4th of July!! Thanks for sharing.
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Old 06-19-2013, 10:09 PM   #6
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It's doing the rounds on Facebook - looks great!
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Old 06-20-2013, 03:32 AM   #7
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It looks fantastic! Thanks for sharing.
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Old 06-20-2013, 07:24 AM   #8
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Good lord that looks delicious.
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Old 06-20-2013, 07:42 AM   #9
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Dawn posting about her watermelon made me want some but I was wondering what I'd do with a whole one. Between that cake and

Watermelon-Lemongrass-Sea Salt Granita

I think I've got it covered (I'll use Truvia as a sugar substitute). Same place as that granita recipe also has a gluten-free ice-cream sandwich idea.
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Old 06-20-2013, 07:44 AM   #10
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I had a bunch of watermelon and pineapple last night (just chunks though--nothing so fancy). I'm really thinking about making this for the 4th of July.
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Old 06-20-2013, 03:55 PM   #11
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It looks fantastic, but maybe a little difficult? We have a potluck coming up next week and I haven't commited to anything yet. This would be great, but I'm worried it would be a hot mess when I finished with it.
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Old 06-20-2013, 05:48 PM   #12
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Anyone ever tried the coconut cream? I'm wondering how coconutty it tastes, and trying to decide if I'd like coconut + watermelon.
I'm thinking of making this on Sunday to take to work on Monday for my Dad's birthday (which is Sunday). He's perpetually on a diet so the usual plan of buying a cake or cheesecake platter at Safeway won't work for him. I think he'd eat this though. I may just do the whipped cream (I'll whip my own, I do it all the time) and maybe shredded coconut? I don't know, but I will do some variation.
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Old 06-20-2013, 05:55 PM   #13
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It's not really that coconuty, Jen. I have tried it exactly the way it's prescribed here: refrigerate and scoop out the "cream". It really takes on the taste of any flavor you add to it, so if you add a few drops of vanilla and sugar or AS, it will just taste like whipped cream. I'm sure whipped HWC will be just as good and work just as well, if you prefer.

Last edited by Librarygirl; 06-20-2013 at 05:57 PM..
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Old 06-20-2013, 06:07 PM   #14
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I looked at it yesterday it looks , but I'm wondering how difficult it will be to cut the rind off and wind up with a shape like cake
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Old 06-20-2013, 09:20 PM   #15
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Well, I went shopping tonight for some bread & lunch meat for the boys (the monkey's current favorite meal is "a meat sandwich") and seedless watermelon were on display outside the store and on sale. So I went for it: the watermelon, 2 cans of the brand of coconut milk recommended in the comments section of the blog Dawn posted, sliced almonds I will toast later and for fruit I bought kiwi, bananas, blackberries, strawberries and mango. I may not use it all but that's what I came away with.
I plan to construct the "cake" Sunday evening so if I'm the first to give it a go, I'll report back both the taste & the difficulty. I may even post pictures if its not too embarrassing!
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Old 06-20-2013, 10:22 PM   #16
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I'm anxious to hear how it goes for you Jen. Carly, I wondered the same thing about getting it into the right shape as I was cutting up my watermelon this morning. This watermelon was seedless, but not very pretty on the inside, like the one in the picture on the recipe, so that's another factor.
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Old 06-21-2013, 04:48 AM   #17
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There are several good YouTube guides to making a watermelon cake that will show you how to shape it both safely and neatly. (DH reminded me that I did this last year as a chum asked me to test an watermelon 'millefeuille' recipe but I forgot about it as I didn't eat any.)

A Little Insanity

on YouTube has a fairly decent demo - you will need a long knife or to be very confident with a cheesewire. I would cut a smaller initial segment than she does to make for easier slicing later but you'll see what I mean if you watch her demo.

For people who don't want to cut the cake shape - if you can cut rectangles which are about millefeuille size, press them to remove the excess juice, and then sandwich these with some suitable frosting or coconut cream and freeze-dried strawberries, shredded lime zest, rose pieces etc. - then it's unbelievably pretty and delightful.
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Old 06-21-2013, 05:43 AM   #18
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It sounds lovely. I might have to try something a little more fool proof this time though. I would love to see pics of your finished "cake" Jen!
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Old 06-23-2013, 09:35 PM   #19
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Okay then, its done. We won't eat it until tomorrow so I'll post another update after we actually eat it but here are my suggestions based on experience.
1) Watermelon selection. Think about the height vs diameter of the "cake" when you select your watermelon. I picked one that was fat & stout thinking the barrel shape would be easier to cut. It wasn't bad to cut but when I was done I had a very tall, kinda skinny (relative to the height) "cake" so I ended up cutting about 2-3" off the top to make it more proportional.
2) Cutting was actually pretty easy. Its not gorgeous but its also frosted so you can't really see the jagged edges. I did exactly what the picture on the blog post showed. Pretty simple.
3) My watermelon was very juicy so I followed the blog suggestions of using lots of paper towels.
4) Definitely do the "open the coconut milk can from the bottom" deal the blog suggests. I did one from the top and one from the bottom. Bottom way easier.
5) I found it took longer to beat the coconut cream than dairy whip cream. I was starting to panic but it did eventually set up. I also put it in the fridge for about 30 minutes and that helped it set up before frosting.
6) I did not cut it into wedges and found it easy to frost and apply the almonds. We'll see how cutting it tomorrow goes.
7) When you buy strawberries ahead of time, account for the 3 year old to eat them all and then go buy more. Also the blackberries I bought spoiled so I ended up using only strawberries, kiwi and mango.
We'll see what it tastes like tomorrow for the final verdict. Oh, and how well it survives the night in the fridge. I'm finding, in my hands, the fridge is firming up the coconut cream as opposed to making it slip & slide but, again, its gotta spend the night and then be transported tomorrow so we're not done yet!!
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Old 06-23-2013, 10:00 PM   #20
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Beautiful , nicely done to your dad !

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Old 06-23-2013, 10:21 PM   #21
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It looks beautiful. Can't wait to hear how it tastes and how it's received!
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Old 06-23-2013, 11:53 PM   #22
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Yay!! My friend's going to try it here! She's particularly keen on the coconut frosting as her boys are both allergic to dairy!
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Old 06-24-2013, 03:28 AM   #23
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Jen- it looks beautiful. I'm sure it will be !
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Old 06-24-2013, 11:52 AM   #24
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And the verdict is????!
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Old 06-24-2013, 03:30 PM   #25
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That looks beautiful Jen!!! You did a fantastic job! Is that canteloupe on the outside at the top?

Side note: Open the coconut milk *before* putting it in the fridge. That will help a lot!
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Old 06-24-2013, 03:39 PM   #26
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Quote:
Originally Posted by Librarygirl View Post
That looks beautiful Jen!!! You did a fantastic job! Is that canteloupe on the outside at the top?
Side note: Open the coconut milk *before* putting it in the fridge. That will help a lot!
I was guessing mango? How did it travel and taste?
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Old 06-24-2013, 06:03 PM   #27
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Well done Carly - it was mango.
It was delicious! It traveled well, I just had it on a plate and it did slide a bit on my car seat since it isn't flat but the cake stayed intact.
The hardest part of cutting it was that the mango wasn't quite ripe so I had to move the mango pieces to slice the cake nicely.
It was very well received, even the monkey was into the leftovers.
The coconut cream did have some coconut taste but I also think I got a little too much milk in the cream so that could be where that flavor came from.
It was definitely tasty, a great alternative if you're looking for something healthy, gluten free, possibly low cal (depending on what all you add to it) and quite tasty. My watermelon was very sweet and so that probably helped - hard to know if you're getting a "great" one when you buy it at the store. I also thought the flavors all blended nicely, I was worried about that too.
Definitely a repeat!
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Old 06-24-2013, 06:19 PM   #28
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Jen, that cake looks beautiful! I bet your Dad was thrilled! (I would have been!)

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Old 06-24-2013, 06:24 PM   #29
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Awesome!
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Old 06-24-2013, 06:34 PM   #30
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Wonderful!! I did try to find where you listed the ingredients, but saw where you listed mango *after* I guessed canteloupe. I'm glad it turned out well. It looked too pretty to not be delicious. Next time, open the can before you refrigerate it and you can scoop out the cream without adding too much of the coconut water (if you prefer a less coconutty taste...I have added cocoa and it tastes like chocolate frosting).

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