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Yogurt-Frosted Watermelon Cake with Fresh Berries

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  • Prep 30 min
  • Total 45 min
  • Servings 10
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Make a big old "cake" out of watermelon and frost it with creamy coconut yogurt. Just add fresh berries, and dessert is served. Recipe by Tieghan Gerard from
Created Nov 15, 2017
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  • 7 to 10 lb (3 to 5 kg) seedless watermelon
  • 3/4 cup heavy whipping cream
  • 1 tablespoon icing sugar
  • 3/4 cup Greek coconut yogurt
  • 2 cups fresh berries
  • 2 tablespoons toasted coconut, if desired
  • 1 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 centre 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 icing 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 centre of cake.
  • 5
    Store in refrigerator until ready to serve. Drizzle with lime juice; garnish with mint sprigs.

Expert Tips

  • Tip 1
    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.
  • Tip 2
    Use the freshest berries of the season in as many varieties as you like.

Nutrition Information

No nutrition information available for this recipe
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