Watermelon Coconut Cake Food

WATERMELON 'CAKE'

Steps:

• Cut 2-inch-thick slice from both ends of watermelon; discard trimmed slices. Stand watermelon on cutting board. Starting at top of melon, use long thin sharp knife to carefully cut between rind and fruit all around watermelon to separate rind from fruit. Remove and discard rind.
• Pat melon with paper towels to dry; place on platter. Frost with COOL WHIP.
• Decorate with remaining ingredients to resemble photo.

COCONUT-WATERMELON SALAD

Steps:

• Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, 5 to 8 minutes. Transfer to a bowl and let cool.
• Combine the condensed milk, heavy cream, lime juice and a pinch of salt in a small bowl. Put the watermelon in a large bowl and drizzle with the condensed milk mixture. Sprinkle with the toasted coconut and the cinnamon.

WATERMELON BOMBE

Steps:

• Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside.
• Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours.
• Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours.
• Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips.
• Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance.
• When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving.
• Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved.
• Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth.
• Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake.

MINI WATERMELON CAKE CUPS

Steps:

• Divide the white chocolate between 2 medium microwave-safe bowls. Add 2 teaspoons of the coconut oil to each bowl. Microwave each separately in 15-second intervals, stirring in between each, until the chocolate is melted and silky smooth. Add 1/2 teaspoon of the green food coloring to one bowl and stir to combine. Add the yellow food coloring to the other bowl along with the remaining 6 drops green food coloring and stir to combine.
• Transfer the chocolate to 2 resealable plastic bags. Snip a small piece from a corner of each bag. Drizzle the dark green chocolate back and forth across the length of each cup of 2 plastic or silicone 8-cup egg molds, making sure to leave some spaces and not cover each cup entirely. Tap the molds to allow the chocolate to fall into the cups. Freeze until hard, about 10 minutes. Drizzle half of the light green chocolate back and forth across the length of the cups in each mold. Swirl and tap the molds to allow the light green chocolate to flow into the open spaces between the dark green chocolate. Freeze until hard, about 10 minutes. Drizzle the remaining light green chocolate into the cups and use your fingers or a pastry brush to distribute the chocolate throughout the cups so the insides of the eggs are entirely light green. Freeze until hard, about 10 minutes.
• Meanwhile, mix the vanilla frosting with the red food coloring in a small bowl until incorporated. Tear the cake into small pieces and put in a large bowl. Fold in the frosting and mix until the cake is completely colored and can be rolled into a ball without crumbling.
• Use a sharp paring knife to scrape away the scraggly edges of chocolate on the egg cups. Press 1 tablespoon of the cake mixture into each cup, smoothing out the top so it is completely flat. Press a few chocolate chips into each cake piece. Chill until ready to eat, 4 hours and up to overnight.

LAYERED WATERMELON CAKE WITH COCONUT CREAM FROSTING

Steps:

• Cut one end off of watermelon.
• Turn watermelon so it is standing on the flat end and use a chef's knife to cut away the rind.
• Cut off sloped bottom and top so you are left with a middle piece, about 4 inches in height.
• Use knife to shape remaining watermelon into a round shape.
• Cut round watermelon "cake" in half, creating two stackable rounds.
• Wrap each round in papertowels to absorb surface moisture.
• Set aside until frosting is ready.
• Add 2 cans of coconut cream, 1/4 tsp almond extract, and 1/4 tsp vanilla extract to large mixing bowl. Mix until well combined.
• Add 1 cup powdered sugar (or 1/4 cup honey if making the paleo version) and mix on high for 1 minute. Once complete, put frosting in fridge for 1-2 hours.
• Place one piece of watermelon on a cake stand.
• Top with approximately 1/2 cup of frosting, spreading to the edges.
• One at a time, place blueberries in the frosting, close together, to cover the frosting layer.
• Top with another 1/2 cup frosting and spread smooth.
• Place the next layer on top. Frost the top and sides of cake.
• Garnish with berries.

WATERMELON CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green. , Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting., Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top.