Áine Carlin's vegan watermelon cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Áine Carlin’ s watermelon wedge party cake By You Magazine - January 22, 2019 Party food doesn’t necessarily have to be unhealthy. While sugar-laden cakes are a welcome occasional treat, sometimes I like to serve something that is both equal amounts virtuous and yummy. There is no conceivable way your guests will be disappointed with this quirky little watermelon cake, especially once you cut into it and reveal its uber-pink interior – cue the ‘wows’. The toasted coconut gives it some wonderful crunch, while the lightly whipped coconut cream exudes ‘excuse me while I lick the bowl’ factor in abundance. A terrific option for a kids’ party (especially if they’ve already loaded up on sweeties and whatnot), this cake is an easy way to bring things down a notch in the chaos department without them feeling like they’re being cheated. Win-win. Danielle Wood SERVES 8-10 1 small seedless watermelon 250ml carton coconut cream, chilled grated zest and juice of ½ lime 3 tablespoons agave nectar 50g toasted coconut flakes 4–5 strawberries, halved, to decorate 1. Slice both ends off the watermelon and place it cut-end down on a chopping board. Using a sharp knife cut away the remaining rind to create a loose cake-like shape, trimming the sides to square things up a little. Transfer to a serving plate. 2. Place the chilled coconut cream in a stand mixer, add the lime zest and juice and agave nectar and beat on a high speed until thick, fluffy and cloud-like (alternatively, put everything in a bowl and beat together use a hand-held electric whisk). Refrigerate for 10 minutes to chill and firm. 3. Once chilled, dollop the whipped coconut cream on top of the watermelon and ease it down the sides with a spatula to coat – don’t worry if it slides off to begin with, just work it up the sides until it adheres. Scatter over the toasted coconut and decorate with fresh strawberries. Time to party! Recipe from Cook Share Eat Vegan: Delicious plant-based recipes for Everyone by Áine Carlin, published by Mitchell Beazley, RRP £20 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved