🍰PISTACHIO MELON CAKE WITH COCONUT FROSTING RECIPE🍰step By Step 👌

posted in Recipes on 6/9/2014

Gather ingredients.

PISTACHIO MELON CAKE WITH COCONUT FROSTING PREP TIME: 45 MINUTES, PLUS 2 HOURS CHILLING MAKES: 8 SERVINGS 2 ¾” thick slices watermelon 1 ¾” thick slice cantaloupe 1 ¾” thick slice honeydew 4 13.5 oz cans coconut milk, refrigerated overnight (We used Native Forest full-fat (not low-fat) Organic Coconut Milk that gave us approx. half a can of cream from each can, just like in the how-to photos. Please take a minute to look through them!) ¾ cup powdered sugar ½ t almond extract ¾ cup pistachios, shelled and chopped ½ cup blueberries

Stack two ¾” thick slices of watermelon, one ¾” thick slice of cantaloupe, and one ¾” thick slice of honeydew on top of each other, and cut inside the rind of the smallest round, creating four pieces of melon that are uniform in size.

Remove the seeds from the cantaloupe and honeydew. Set melon slices aside.

Scoop the coconut cream off the top of four 13.5 oz cans of coconut milk that have been refrigerated overnight to firm up the cream, and place in a medium bowl.

Add ¾ cup powdered sugar.

Using an electric mixer, mix until smooth.

Add ½ t almond extract. Mix until smooth.

Pat a slice of watermelon dry with a paper towel and place on a serving plate.

Add a generous layer of coconut frosting.

Pat cantaloupe dry and add to cake, add another generous layer of frosting.

Pat honeydew dry and add to cake.

Add ¼ cup shelled and chopped pistachios to a small bowl. Add ¾ cup coconut frosting; stir to combine.

Use it to fill in the center of the cantaloupe and honeydew.

Add another generous layer of frosting. Pat the final slice of watermelon dry and add to the top of the cake.

Frost the entire cake.

Garnish with remaining ½ cup shelled and chopped pistachios and ½ cup blueberries. Chill for 2 hours before serving.

1. Stack all of the melon slices on top of each other, and cut inside the rind of the smallest round, creating four pieces of melon that are uniform in size. 2. Remove the seeds from the cantaloupe and honeydew. Set melon slices aside. 3. Scoop the coconut cream off the top of the coconut milk and place in a medium bowl. Using an electric mixer, mix until smooth. 4. Add powdered sugar and almond extract; mix until smooth.

5. Pat a slice of watermelon dry with a paper towel and place on a serving plate. Add a generous layer of coconut frosting. Pat cantaloupe dry and add to cake, add another generous layer of frosting, pat honeydew dry and add to cake. 6. In a small bowl, combine ¼ cup pistachios and ¾ cup coconut frosting. Use it to fill in the center of the cantaloupe and honeydew. 7. Add another generous layer of frosting. Pat the final slice of watermelon dry and add to the top of the cake. 8. Frost the entire cake and garnish with remaining pistachios and blueberries. Chill for 2 hours before serving.