It’s that very special time of the year when we all celebrate my 31st birthday! Aren’t you excited?!?!?  Just kidding. You don’t have to be excited but I sure am. I’ve always loved my birthday…I love cards, cake and presents! You would think I could remember to buy cards for everyone else’s birthday but somehow, I can only remember my own (sorry Mom). And since we all know that I make my own birthday cake every year, I’m sure you all saw a new cake coming. But did you think that after a rainbow layer cake, a champagne cake and a s’mores cake, I would make a FRUIT CAKE?!? I’ve been checking out all of those watermelon cakes online and I knew I would want to make one for my birthday but, as usual, I had to be a little different. I’ve turned my watermelon cake in to an adorable mini layer cake with cantaloupe, coconut whipped cream, a fruit preserve filling and a raw brownie bite on top. Sweet AND healthy!

Watermelon Cantaloupe Mini Layer Cake

1 small seedless watermelon
1 cantaloupe
1 can full fat coconut milk, refrigerated overnight
1 tsp vanilla extract
1/4 cup  Kiwi Mango Tropical Fusion preserves (or any of your favorite preserves)
raw brownie bites, for garnish

This all really started with the Raw Brownie Bites from Sweet Talk Blog. The day Rachel posted her 5 Minute Two Bite Brownies, I jumped right on it and blended together the dates, hemp hearts, cocoa powder and more! Definitely check out this recipe. I put my brownie bites in the freezer so they would be ready to garnish my birthday cake.

Next up came the cake! I removed the can of coconut milk from the fridge, opened it up and removed only the thick white cream from the can. I discarded any liquid from the can. I whipped the coconut cream with the vanilla extract for around 5 minutes, until thick like whipped cream.

I sliced the watermelon into thin slices, around 1/2 to 1 inch thick. Try to look for a seedless watermelon. I did buy a seedless watermelon but it obviously  had seeds in it! I used a 3 inch cookie cutter to slice perfect rounds for my cake.

For the cantaloupe, I sliced off the skin of the fruit then sliced around the edges. I used the same cookie cutter to cut the circles of cantaloupe for the cake. I also used a small round cookie cutter to cut out the center of each cantaloupe circle for the cake filling.

Then I started to layer. Watermelon on the bottom, then a slice of cantaloupe, then the preserves in the center of the cantaloupe circle, then watermelon, then cantaloupe, more preserves then a slice of watermelon on the top. You can go as tall as you want for this cake!

I piped coconut whipped cream on top of the watermelon cake then topped it with a bit more preserves in the center and a raw brownie bite.

I stuck a candle right in the center of the raw brownie bite and wished myself a happy birthday!

Watermelon Cantaloupe Mini Layer Cake
 
Author:

Ingredients
  • 1 small seedless watermelon
  • 1 cantaloupe
  • 1 can full fat coconut milk, refrigerated overnight
  • 1 tsp vanilla extract
  • ¼ cup Kiwi Mango Tropical Fusion preserves (or any of your favorite preserves)
  • raw brownie bites, for garnish

Instructions
  1. Remove the can of coconut milk from the fridge, open it up and remove only the thick white cream from the can. Discard any liquid from the can. Whip the coconut cream with the vanilla extract for around 5 minutes, until thick like whipped cream.
  2. Slice the watermelon into thin slices, around ½ to 1 inch thick. Use a 3 inch cookie cutter to slice perfect rounds for the cake.
  3. For the cantaloupe, slice off the skin of the fruit then slice around the edges. Use the same cookie cutter to cut the circles of cantaloupe for the cake. Use a small round cookie cutter to cut out the center of each cantaloupe circle for the cake filling.
  4. Then layer: watermelon on the bottom, then a slice of cantaloupe, then the preserves in the center of the cantaloupe circle, then watermelon, then cantaloupe, more preserves then a slice of watermelon on the top. You can go as tall as you want for this cake!
  5. Pipe coconut whipped cream on top of the watermelon cake then top it with a bit more preserves in the center and a raw brownie bite.