Name: Watermelon Fruit 'Cake' with Yogurt Frosting
Prep time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 large watermelon (seedless, about 5-6 lbs); 1 cup Greek yogurt (plain or vanilla); 2 tbsp honey; 1 tsp vanilla extract; 1 cup strawberries, hulled and sliced; 1 cup blueberries; 1 cup kiwi, peeled and sliced; 1/2 cup toasted sliced almonds; 1/4 cup shredded coconut (unsweetened); Fresh mint leaves for garnish

Watermelon Fruit 'Cake' with Yogurt Frosting

CrushedLemon1034

This Watermelon Fruit 'Cake' is a show-stopping, refreshing alternative for anyone who doesn't care for traditional birthday cake. Instead of a heavy, flour-based dessert, this treat features a juicy watermelon 'layer' frosted with creamy Greek yogurt, sweetened with honey and vanilla. It's topped with a vibrant array of fresh fruit, crunchy almonds, and a sprinkle of coconut, offering a beautiful mix of textures and flavors. The result is a light, hydrating, and festive centerpiece perfect for summer birthdays or anyone looking for a healthy yet celebratory dessert. Plus, it’s naturally gluten-free and can be made ahead for easy entertaining.

Ingredients

Instructions

Slice both ends off the watermelon to create flat surfaces. Stand the watermelon upright and carefully cut away the rind, shaping it into a cake-like cylinder.
Pat the watermelon dry with paper towels to help the 'frosting' stick.
In a small bowl, mix Greek yogurt, honey, and vanilla extract until smooth.
Place the watermelon 'cake' on a serving platter. Spread the yogurt mixture evenly over the top and sides, as you would frost a cake.
Decorate the top and sides with sliced strawberries, blueberries, kiwi, and any other favorite fruits. Sprinkle with toasted almonds and shredded coconut.
Garnish with fresh mint leaves for a burst of color.
Refrigerate for at least 15 minutes before serving to let the flavors meld and the yogurt set.
Slice into wedges and serve chilled. Store leftovers in the fridge, covered, for up to 2 days.