Here is the recipe for the coconut cream topping. Vegan Coconut Whipped Cream Watermelon Cake


  • 2 cans of coconut milk
  • Part of a good size watermelon cut to the cake shape
  • Part of a good size watermelon cut to the cake shape
  • 1 teaspoon vanilla
  • 1 tablespoon of real maple syrup or other sweetener
  • Fruit for topping such as blueberries and other fruit as desired, cut into small pieces


  1. Take the two cans of coconut milk and place them in the refrigerator for 24 hours upside down so that the cream is at the bottom of the can.
  2. The next day or day of serving the cake, turn cans right side up and then open the cans and pour off the coconut milk into a container for use with other cooking dishes and refrigerate. You will have the cream of the milk left in the can.
  3. Take out the cream from both of the cans and add it to your mixer.
  4. Start whipping the cream and add the vanilla and then the sweetener. Whip for a few minutes and it is ready for the watermelon.
  5. My daughter took the watermelon and put it in the refrigerator to chill a few days before the party.
  6. Then the day of the party she cut the ends off the watermelon and then trimmed off the green rind until she had a cake shaped piece.
  7. She frosted the “cake” with the whipped coconut milk cream. She put the watermelon “cake” in a sealed cake container and kept it chilled in the refrigerator before serving.
  8. A couple of hours before serving the “cake” she added the whipped coconut milk cream to the “cake”.
  9. Amazingly the cream held to the watermelon as she cut the cake and served it.

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