Ingredients
...takes about 45 mins to prepare & 2 hours to chill...serves about 8
2 ¾” thick slices watermelon
1 ¾” thick slice cantaloupe
1 ¾” thick slice honeydew
4 13.5 oz cans coconut milk refrigerated overnight
¾ cup powdered sugar
½ tsp almond extract
¾ cup pistachios shelled & chopped
½ cup blueberries
Directions
...stack all of the melon slices on top of each other & cut inside the rind of the smallest round creating four pieces of melon that are the same size...
...remove the seeds & set melon slices aside...
...scoop the coconut cream off the top of the coconut milk & place in a medium bowl...mix with an electric mixer 'til smooth...
...add powdered sugar & almond extract & mix 'til smooth...
...pat a slice of watermelon dry with a paper towel & place on a serving plate...add a generous layer of coconut frosting...pat cantaloupe dry & add to cake & add another generous layer of frosting...pat honeydew dry & add to cake...
...in a small bowl combine ¼ cup pistachios & ¾ cup coconut frosting & use it to fill in the center of the cantaloupe & honeydew...
...add another generous layer of frosting & pat the final slice of watermelon dry & add to the top of the cake...
...frost the entire cake & garnish with remaining pistachios & blueberries & chill for 2 hours before serving.
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