1 large seedless watermelon
2 cans coconut milk (left in the refrigerator for at least 6 hours)
1/2 tsp vanilla extract
1 tbsp stevia
1 cup sliced almonds or shredded coconut
1 cup berries for topping
For the whipped coconut icing, make sure to place the can of coconut milk in the refrigerator for at least 6 hours (this will cause the cream to separate from the milk.) Then, open the can of coconut milk and scrape out the cream (it will be on the top of the can) into a medium sized bowl. Add the vanilla extract and stevia to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes. Place the bowl of whipped cream in the fridge until you are ready to use.
To make the toasted almonds or coconut for the outside of the cake, place a medium sized skillet over medium-high heat and allow the pan to get hot. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
To assemble the cake, remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon "cake" into the number of wedges/slices you want. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing (almonds or toasted coconut). Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better). Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (blackberries, blueberries, strawberries). Keep in the refrigerator until you are ready to serve.
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