It's my first recipe for the year so let's make a celebration of it with this gorgeous cake! This cake is a little deceiving. On first glance, it looks like an extravagant, calorie-laden delight. Once you cut through the sneaky white icing, you see a peek of pink. Pink cake? No, it's a sweet slab of summer fresh watermelon cut into the shape of a cake. Tricky eh? Some of you were trying to guess on Facebook what it was... my clues were that is was dairy and gluten free, and you didn't have to turn the oven on to make it. There were guesses of cheesecake and ice cream cake. All valid answers but not the right one.
This cake is covered with a luscious layer of whipped coconut cream, swathed with nuts, garnished with charred and caramelized mango and finished with a drizzle of peppery, sweet Ginger & Mint Syrup. The perfect summer dessert. Perfect to make for Australia Day which is coming up or if you're from the other side of the world, bookmark it for 4th of July celebrations.
There is no need to turn the oven on with this one. A sigh of relief for those who have been experiencing those nasty 40-degree temperatures lately. I feel for you and those suffering severe bush fires. Keep safe everyone. What a land we live in here in Australia. When we tipped the thermometer at 40 degrees a few weeks ago all I wanted was cool things. Things to refresh me, cool me down. This cake will do that.
What other cake can boast that? Cooling and refreshing qualities. I posted a picture of this cake on Facebook without it being cut. I hope those who were anticipating this recipe aren't sorely disappointed with the guts of the cake? It is good I promise. Give it a go.