Today’s Recipe: Pistachio Melon Cake

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We first published this recipe a year ago and it received a lot of attention. This recipe, as it is written (continued below), with the ingredients listed, is how we invented it. And how we tested it. If we had tested substitutions and found that they worked, we would have included that information. If you have allergies or dislikes, you need to test them yourself. We take great pride in our recipes, making them over and over again until they’re perfect. For that reason, we can’t recommend substitutions unless they go through the rigors of our test-kitchen protocol— given the number of dislikes and allergies people have, we’d never get a recipe finished. And eaten:) Please don’t ask about substitutions; get brave instead. Put your creative apron on and let our other readers know how it turned out with the substitutions you chose. And by the way, we will never publish a recipe that didn’t work for us. If it fails for you, something was different. Our recipes are tested over and over until we’re sure that if you follow our directions exactly and use the ingredients we list, you’ll be successful. My DIL Ashley, our food guru, has put together a list of FAQs for this recipe. Find it here. Come back next week for a coconut-free and nut-free watermelon cake.

 

PISTACHIO MELON CAKE WITH COCONUT FROSTING
PREP TIME: 45 MINUTES, PLUS 2 HOURS CHILLING
MAKES: 8 SERVINGS

2    ¾” thick slices watermelon (seedless)
1    ¾” thick slice cantaloupe
1    ¾” thick slice honeydew
4    13.5 oz cans coconut milk, refrigerated overnight
We used Native Forest full-fat (not low-fat) Organic Coconut Milk that gave us approx. half a can of cream from each can (that have been refrigerated overnight to firm up the cream), just like in the how-to photos. Please take a minute to look through them!
¾   cup powdered sugar
½   t almond extract
¾   cup pistachios, shelled and chopped
½   cup blueberries

1. Stack all of the melon slices on top of each other, and cut inside the rind of the smallest round, creating four pieces of melon that are uniform in size.
2. Remove the seeds from the cantaloupe and honeydew. Set melon slices aside.
3. Scoop the coconut cream off the top of the cans of coconut milk (discard milk from the bottom of the cans or use in soups or other recipes) and place in a medium bowl. Using an electric mixer, mix until smooth.
4. Add powdered sugar and almond extract; mix until smooth.
5. Pat a slice of watermelon dry with a paper towel and place on a serving plate. Add a generous layer of coconut frosting. Pat cantaloupe dry and add to cake, add another generous layer of frosting, pat honeydew dry and add to cake.
6. In a small bowl, combine ¼ cup pistachios and ¾ cup coconut frosting. Use it to fill in the center of the cantaloupe and honeydew.
7. Add another generous layer of frosting. Pat the final slice of watermelon dry and add to the top of the cake.
8. Frost the entire cake and garnish with remaining pistachios and blueberries. Chill for 2 hours before serving.

Gather ingredients.

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Stack two ¾” thick slices of watermelon, one ¾” thick slice of cantaloupe, and one ¾” thick slice of honeydew on top of each other, and cut inside the rind of the smallest round, creating four pieces of melon that are uniform in size.

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Remove the seeds from the cantaloupe and honeydew. Set melon slices aside.

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Scoop the coconut cream off the top of four 13.5 oz cans of coconut milk (that have been refrigerated overnight to firm up the cream) and place in a medium bowl (discard milk from the bottom of the cans or use in soups or other recipes). Using an electric mixer, mix until smooth.

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Add ¾ cup powdered sugar.

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Mix until smooth.

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Add ½ t almond extract. Mix until smooth.

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Pat a slice of watermelon dry with a paper towel and place on a serving plate.

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Add a generous layer of coconut frosting.

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Pat cantaloupe dry and add to cake, add another generous layer of frosting.

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Pat honeydew dry and add to cake.

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Add ¼ cup shelled and chopped pistachios to a small bowl. Add ¾ cup coconut frosting; stir to combine.

growing_jane-melon_cake-6368Use it to fill in the center of the cantaloupe and honeydew.

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Add another generous layer of frosting. Pat the final slice of watermelon dry and add to the top of the cake.

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Frost the entire cake.

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Garnish with remaining ½ cup shelled and chopped pistachios and ½ cup blueberries. Chill for 2 hours before serving.

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For more awesome recipes like this one, try my newly-released cookbook, Milk Cow Kitchen, or my magazine, MaryJanesFarm, now in its 13th year! Thank you for visiting my blog!
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Leave a comment 468 Comments

  1. rosalie billnoski says:

    looks yummy, but i cant have the sugar or the coconut, i am allergic to coconut and am a diabetic.

  2. Linda Ross says:

    this looks so good and I love fruit! However I am diabetic and can’t have watermelon. They say to only eat fruit that ends in -berry. Can anyone think of subs for all the sugar that goes into this. I would love to make this for the 4th of July party I have. Thank you!

  3. Brandy says:

    I substituted the coconut frosting for a cream cheese…using two blocks of cream cheese one cup sugar one tub of cool whip and small jar of marshmallow cream. No one in my family will eat anything coconut and this was a delicious substitute.

  4. Lisa Shohen says:

    Trader Joes sells Coconut Cream. It works the BEST for coconut whipped cream

  5. Aleshia says:

    is there a good substitute for the coconut cream?

  6. MaryJane says:

    For those of you that have dietary restrictions limiting sugar intake, or food allergies to coconut, here’s what my DIL Ashley, MaryJanesFarm food guru had to say:

    Alternate sweeteners with lower glycemic indexes can be used, but if you do make a substitution, I suggest using a little cornstarch to stabilize the frosting. I would also recommend using granules over liquid sweeteners to maintain the structure of the whipped coconut cream.
    We haven’t tested the recipe using a substitute for the coconut cream, but I’d like to point you towards our delicious vegetarian & dairy-free whipped topping: http://www.raisingjane.org/journal/53603 The melons might still be a little too heavy for the topping, but it is more stable than whipped cream. If you aren’t dairy free, try folding it into softened and whipped cream cheese or vanilla pudding. Since we have only tested this recipe using whipped coconut cream, I do not have amounts, just suggestions.

    Lastly, a few of you have mentioned nut allergies. The almond extract can be swapped for vanilla, and the pistachios can be eliminated and replaced with more blueberries, or any other low-moisture fruit (fresh or dried).

  7. Jennifer brown says:

    I am going to try this recipe out. Is there a substitute i can use for the pistachios? My daughter is allergic to pistachios, nuts, and tree nuts. Also are there any other fruits i can use other then cantaloop and honeydew melon? Thanks

  8. Irene says:

    Hi… This recipe was text to me by my boyfriend from work this morning saying he would like to try it. He goes in early to relax & drink coffee before the storm. I will make it soon & send a photo. It looks Devine & I imagine tastes esquisite. Thank you… Thank you… Thank you for sharing, Irene

  9. Nancy says:

    I am allergic to coconut any suggestions for me to use in the frosting?

  10. Carol Miller says:

    Yummy looks so good, I can’t wait to make it.

  11. casey loomis says:

    I dont like coconut can i make it with whipped topping instead?

  12. Bobbye Johnson-Jones says:

    This is a most ingenious idea. I shall definitely try it. I don’t bake so this will be a wonderful summer treat for cake eaters; esp those that are vegan

  13. Margaret Smith says:

    sounds good, but I am allergic to Watermelon, Honey Dew and Cantaloupe, and if the Coconut milk has been doctored with carrageenan and I suspect is has then it is no good either. Carrageenan causes irritable bowel syndrome, that leaves me with the pistachios to eat. Why is every thing that looks good not good for me?
    Yours pictures and step by step instructions are great.

  14. Kim Patterson says:

    I am allergic to coconut what can I use instead?

  15. I love the recipe that you post. I’m going to try this because it looks so good. I can’t wait to taste it. Thanks for the recipe.

  16. Maria says:

    What’s the calorie content?

  17. Rusti says:

    I’m going to fill the middle with strawberries.

  18. Sue says:

    This is totally awesome how long can it be in the fridge before cutting? Will try this

  19. Gwen says:

    What if you are allergic to coconut. Is there a replacement that can possibly be used ?

  20. NancyVega says:

    It looks so good !!

  21. Cal Oberg says:

    will love to try this recipe, but I may add more colors inside.

    center of cantaloupe slice fill with a cored peeled apple ring plus blackberries , and

    center of honeydew melon slice fill with a pineapple ring plus kiwi.

    instead of using pistachios around the base,

    surround with of vertically sliced strawberries and

    around the top raspberries with the blueberries.

  22. Sara Alaniz says:

    Wow this is awesome ..gotta try to make one!

  23. Cathy Conners says:

    Do you have to use coconut frosting. Not a fan, also can you use regular vanilla instead of almond? thank you

  24. Jacci Siegel says:

    What can you use in place of coconut ? Looks great’

  25. Sandra Love says:

    I would love to receive more of these healthy recipes in the mail if thats possible !…

  26. lisa says:

    What can i replace the pistachios with as i am allergic?

  27. ixiomara says:

    This looks so good i think I’m in health heaven. Amazing I’m gonna try this it’s not even funny. Thank you for sharing.

  28. Evelyn M. Ashe says:

    Wow, I make this for dessert any time, health!

  29. Cheryl Jones says:

    what else can I use other than coconut milk I am allergic to coconut?

  30. Martha says:

    Love this and yes I will try to make one. Thank you for sharing.

  31. Gsil Rogers says:

    I think I’ll do this. Ipr the 4th of July.LLook Yummy.

  32. Charmane Montgonery says:

    I love this melon cake recipe. I am going to try it!

  33. Daelynn says:

    Can vanilla be used in place of the almond extract…and could a fruit be added to the cream which is added to the center? Could blueberries be added? Have friends/coworkers who are allergic to nuts.

  34. Marisela Rangel says:

    That’s looks so good. Perfect for kids healthy. Hopeg my 3 boys will like and enjoy it.

  35. Judy Hurrst says:

    Love it, going to family reunion Sunday planning on making it. Thank you Judy

  36. Shirley says:

    I did try this, it was wonderful everyone loved it, so why is everyone trying to change it, it’s is a tried and true recipe, they should quit trying to change it, if it’s a little sweet or whatever you are not eating it every day

  37. Irma Montemayor G says:

    Deli ! ..thank you

  38. Jessica says:

    this looks really good!! I will have to try this

  39. Rossy says:

    I got it have it

  40. Jennifer says:

    So trying this! Looks so good!

  41. Barbara says:

    That looks so good. I have to try this.

  42. Layla says:

    Is there anything you can substitute for the almond extract and the pistachios because my brother has a nut allergy.

  43. Joanne says:

    Looks yum!! Do you have the nutrition for this fruit cake?

  44. Sofia says:

    Looks amazing

  45. Jacqueline Wyly says:

    Very creative’s. I love it. Thanks for the ideals.

  46. Terry Boyer says:

    I’m wondering if there is a substitute that can be used for the coconut milk as my father is allergic to coconut in any form. Thank you. This looks delicious and we can’t wait to give it a try!!

  47. Dorothy Hamilton says:

    Like this could .you fill it with some thing else

  48. Darlene says:

    Looks really good to try and make

  49. Amy says:

    Any suggestions for replacing the cantaloupe and honeydew? Kiddo really dislikes both…..

  50. Lori abbott says:

    looks delisous I’ll have to try it

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