Yogurt-Frosted Watermelon Cake with Fresh Berries

Blogger Tieghan Gerard of Half Baked Harvest turns a big old watermelon into an easy summertime cake!

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 (2) 1 Reviews


  • Prep Time 30 min
  • Total Time 45 min
  • Servings 10

to 10 lb seedless watermelon
cup heavy whipping cream
tablespoon powdered sugar
container (5.3 oz) Yoplait® Greek coconut yogurt
cups fresh berries
tablespoons toasted coconut, if desired
lime, sliced
Fresh mint sprigs, if desired


  • 1 Using large sharp knife, cut top and bottom off watermelon so it can stand upright and flat. Save the ends for snacking!
  • 2 Turn watermelon upright, and carve away the rind in downward strips until all of the green and white membrane is removed and you're left with a pinkish, ripe center. Carve away small pieces from sides and top until center is roughly cake-shaped. You can leave the "cake" bumpy and rustic, or smooth it out as much as you would like.
  • 3 In large bowl, beat cream with electric mixer on high speed until it begins to thicken. Add powdered sugar, and beat about 5 minutes or until thick and spreadable. Fold in yogurt until combined.
  • 4 Transfer watermelon to a cake stand or serving plate, and pat the outside with paper towels to remove excess water. Spread yogurt mixture over entire surface of watermelon. Place berries and toasted coconut on top center of cake.
  • 5 Store in refrigerator until ready to serve. Drizzle with lime juice; garnish with mint sprigs.


Expert Tips

To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Use the freshest berries of the season in as many varieties as you like.

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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.


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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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