Watermelon Cake with Ginger Mint Syrup

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.

My husband was confused when he opened the refrigerator and noticed this cake sitting on the shelf. He didn't say anything just looked perplexed. I asked him if he saw the cake I made. "Oh is that a cake?" "Yes it's my watermelon cake I just made", I replied. "Watermelon?" he said. "Yes it's watermelon covered in whipped coconut cream etc.", I say excitedly "Oh like real watermelon? I thought it looked like watermelon, but I wasn't sure what it was!". Maybe explanations will be required of you too when you serve this to guests!

Watermelon Cake with Ginger Mint Syrup

by The Whimsical Wife
Prep Time: 25 min + 24 hr Chill Time
Cook Time: nil
(Serves 6-8)

    Watermelon Cake
    • 2-inch thick slab of watermelon, rinds removed
    • 2 x 400ml tin coconut cream
    • 1 teaspoon vanilla essence
    • 1/2 cup granulated nuts
    To Garnish
    • 1/2 punnet blueberries
    • 1 x large mango, cheeks removed - leave skin on
    • sprigs of mint
    Ginger Mint Syrup
    • 1/3 cup water
    • 1/4 cup honey
    • 1/2 teaspoon dried ginger
    • juice of 1/2 lemon
    • 1 tablespoon fresh mint leaves

    ***24 hours before making the cake - place the two tins of coconut cream into the fridge to chill.***
    For The Cake
    Remove the coconut cream from the fridge and scoop out the thick waxy cream at the top of the tin.
    Place the cream into the bowl of an electric mixer. The watery residue in the tin can be thrown out.
    Add the vanilla essence and beat the cream for 2 minutes until light and smooth. *note this will not increase the volume like regular cream just add some air*. Set the bowl of cream aside.
    Heat a large griddle pan over high heat and place the cheeks of mango (keep the skin on) into the pan. Cook for 4-5 minutes until caramelized and the black burn lines are seen on the flesh. Remove from the pan and cut into 2 cm thick slices. Set aside to cool.
    After removing the rind of the watermelon, shape the piece into an even circle.
    Dab the flesh with paper towel to remove any excess liquid on the surface that you will be icing.
    Place the watermelon slab onto your desired serving plate
    Using an icing spatula dab the coconut cream onto the sides of the cake. It will look like it will slide off but once there is enough on there it will stick. Ice around the entire edge of the watermelon and smooth off with the side of a spatula.
    Get a small handful of the granulated nuts in the tips of your fingers and throw against the edge of the cake. Repeat this around the whole edge of the cake. Scoop any excess nuts off the plate.
    Ice the top of the cake with the remaining coconut cream.
    Garnish the top with the slices of mango, blueberries, and mint leaves. Place in the fridge to chill for 1 hour.
    Ginger Mint Syrup
    Place the water, honey, ginger, lemon, salt and mint into a small saucepan. Bring to the boil and reduce the heat to a simmer. Simmer with the lid off for 7-8 minutes until the mixture thickens and reduces slightly.
    Set the syrup aside to cool.
    Drizzle over the cake just before serving or let each guest pour their own amount.
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