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Coconut Yogurt-Frosted Watermelon Cake

Serve up a summery slice of guilt-free indulgence in the form of this fruit-filled “cake.”
By Tieghan Gerard
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Come summertime, what’s more refreshing than a hunk of watermelon on a hot day? This watermelon “cake,” frosted with coconut Greek yogurt whipped cream that’s what! Clearly I’m a tad excited about this cake. It’s fun, summery, delicious and not at all as hard as it looks to make. Plus, since it’s basically just fruit, cream and yogurt, it’s a cake you can actually have slice after slice of and not feel the least bit guilty. Here’s how to make it! 

To start, gather up your ingredients (see recipe below for the exact list!).

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Slice the ends off your watermelon so it can stand upright evenly. Save the ends for snacking!

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Use a sharp knife to carve away the green rind and white membrane. Use caution while carving, and go gradually until the juicy pink inside is revealed.

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Whip the cream and then stir the Yoplait Greek Coconut Yogurt. Dab the watermelon with a paper towel to soak up excess water on the surface first; then frost the “cake.”

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Sprinkle the top with toasted coconut and decorate with fresh berries. Drizzle the berries with lime juice and garnish with mint sprigs, if desired.

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Now sit back and admire your handiwork.

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Slice, serve and enjoy!

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