Jul 01

Watermelon Cake with Coconut Flour Frosting

Okay, it’s not real cake.

watermelon cake \\

But in the name of summer and wanting all things fruit, I feel like this cake is something worth getting excited about.

Something I haven’t been excited about lately is workouts.  I pinched two nerves in my neck/back a couple month ago.  I actually think it was from food photography and holding the camera in awkward angles.  I’ve been in physical therapy and think it’s better, but gahhh it’s annoying.  After several weeks of having to take it easy, I’m ready to get back to moving my body.  My plan is to do this workout plan.  I’m on day 2 and heading to the garage to do it as soon as I hit publish on this post.  It feels nice to have a plan.  And I really want to finally be able to do a pull-up.  So I’m doing this plan too.

Back to cake.  Or, umm, fruit.

watermelon cake \\

In addition to not having real cake, this cake also does not have real frosting. 

Instead, it’s yogurt with coconut flour.  We’re just breaking all kinds of rules today.  And, ya know, different is good sometimes.

watermelon cake \\     watermelon cake \\

The first time I put coconut flour in greek yogurt was in this greek yogurt mousse with graham cracker crust, which I made in 2013.  That was forever ago.  So it was time to do something coconut floury + greek yogurty again.

side note: I think this frosting would be absolutely delish on brownies.  doingIt.

watermelon cake \\

If you don’t want to make the whole cake, you could always just chop up some watermelon and top it with the frosting.  That is fine.

I’ll be back Friday with something less coconutty for you coconut haters.

watermelon cake \\

Watermelon Cake with Coconut Flour Frosting

Yield: serves 4-5

Prep Time: 15 minutes

Total Time: 15 mintes


coconut flour frosting
1, 8oz container Noosa yoghurt coconut flavor
1/2 cup 2% greek yogurt, plain
2 tablespoons coconut flour (I used Bob's Red Mill)
1/4 teaspoon vanilla bean paste (optional)

1 watermelon, ~10" diameter at widest part
1 cup coconut chips, unsweetened
garnish: mint leaves


In a bowl, combine coconut flavored yoghurt, greek yogurt, coconut flour and vanilla bean paste until smooth.  Cover and place in the fridge until your watermelon cake is ready to frost.

Cut watermelon into round slices.  Then carefully use a knife to cut off rind.  Stack 4 of the watermelon slices and use a knife to cut around the outside of the watermelon slices to make them all the same size.  Then frost the cake with coconut flour frosting.  If desired, press coconut chips into frosting and garnish with mint leaves.  Serve immediately.

This cake should be made and served right away.  If you want to make ahead of serving time, I recommend prepping all make watermelon into cake stack and mix up frosting.  Then JUST before serving frost cake.

watermelon cake \\

Question. (that has nothing to do with this post but…) Where is your favorite place you’ve ever traveled to?  I want to take an anniversary trip in December and need your travel ideas because I’m indecisive.

21 comments on “Watermelon Cake with Coconut Flour Frosting”

  1. Aaaaagh sorry to hear about your pinched nerves! That sounds so painful – I can see why you wouldn’t be hot to trot about working out.  This watermelon cake is probably the COOLEST idea ever! I’m all about sweet treats that are healthy. Yogurt + coconut flour? for a frosting?! You’re such a genius! I need this on allll the hot days!

  2. I’m so sorry about your back – hopefully you’ll be back at it in no time!

    And I LOVE this. I have had a watermelon cake for my birthday for the past two years, but the coconut flour + yogurt idea is brialliant.

    • Thanks for the well wishes! I’ve seen the watermelon cake idea around the blog world…it was finally time to make one! I think you were ahead of the game though if you’ve been making them for 2 years!

  3. this is such a neat idea..i have never tried mixing yogurt with coconut flour…atleast not yet. 

  4. Coconut flour and greek yogurt- sounds like a great combo! Best place I’ve ever traveled is definitely Greece- we went for our honeymoon last year and the food, views, activities were all amazing- I daydream about it pretty much daily <3

    • We stayed pretty close to home for our honeymoon (Cabo)…so now I’m ready for an adventure somewhere a little farther away. Greece sounds AHmazing!!! St. Lucia has been in my mind lately, but not sure about how pretty of a penny that would cost.

  5. PUERTO RICO! Cheap, beautiful, and no passport needed!

  6. Love having a workout plan. Also, love Noose coconut yogurt so I’m kind of obligated to make this soon then, right?!

  7. I love this frosting idea. Coconut flour is kind of my favorite right now!

  8. That frosting is really interesting! I’ll have to try it out!
    Thanks for the links to the CrossFit workout and pull-up challenge! I’m done with Jillian Michaels’ Body Revolution next week and am looking for my next “program,” if you will, to start after vacation. I had no idea I would love having a dedicated plan so much.

  9. You are so insanely creative. This looks unreal. Noosa is one of my favorite yogurts out there. I can’t to try this combo

  10. Kylie,  this is fabulous!  I have to tell you…I am a total coconut lover!  You have introduced me to two things that are now staples in my diet.  #1.  Bai 5
    Molokai Coconut drink.   I order it on line by the case!  And #2, my now favorite yoghurt ..Noosa Coconut Yoghurt!  Thank you, thank you, thank you.
    ❤️ Barbara

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