Healthy watermelon cake
Have some friends coming over at the weekend and want to serve up aspecial dessert that's healthy? How about Toby's watermelon cake - it tastes really good, but has way fewer calories than traditional cakes.
Ingredients:
1 large watermelon 2 cans full fat coconut milk (left in fridge for 6 hours or more)4 oz sliced almonds or shredded coconutSeasonal fresh fruit (for topping)
Instructions:
Put the two cans of coconut milk in the fridge overnight or for at least 6 hours until the water and the cream has separated
Toast the almonds in a skillet until lightly brown and set aside to cool
Slice up the fruit for dressing - we have used strawberries and kiwifruit, but any berries will do - and set aside
Take a water melon and cut the top and bottom off so that they are flat. Remove the skin from around the sides.
Use a paper towel to blot excess water from the sides
Whip the coconut cream until stiff
Cover the sides and top with the cream then scatter over the almonds
Top with fresh fruit and serve immediately or within a few hours ( ifkept refrigerated)