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. Brenda says:

    Can you use something other than coconut milk for the frosting?

  2. medina fako says:

    Can you use something else besides coconut I’m allergic to it…. I wanna make it for my dads birthday this Sunday

  3. Saby says:

    Aweosome

  4. Yvonne Smith says:

    Very creative

  5. Karen DeSpain says:

    Regarding sugar. For those that cannot have sugar, I wonder if Splenda would work. I know you can buy it in a bag for baking/cooking instead of individual packages. The bag says you can use it cup for cup of sugar. So if the recipe calls for half a cup of sugar, use Half a cup of Splenda. I would run the 1/2 cup Splenda through a food processor until it is the consistency of powder sugar. I think it might be a little grainy if you did not do that. Just a thought.

  6. Wendy matthews says:

    Do you have an alternate for the coconut and pistachio? My daughter is Allergic to those things and all Nuts and tree nuts. Allergic to strawberries as well. Looks so delicious.

  7. RC says:

    This fruit cake looks so good, how long where you able to keep it chilled without the frosting sliding off?

  8. iris says:

    This looks so good going to make for the 4th of july

  9. Andrea says:

    We eat paleo. That means no sugars or sugar substitutes (honey, maple, maybe coconut), no corn (cornstarch), and no extracts (alcohol!). We also often follow Whole30, which also means honey, maple, and grain coconut sugar are out.
    For those who are looking to avoid sweeteners and refined sugars, I suggest thickening the coconut ‘frosting’ with arrowroot powder, or tapioca or coconut flour. If you want additional flavor, try vanilla powder. If you eat paleo and want the extra sweet (why?), consider a tiny bit of raw honey or date syrup.

  10. Helen says:

    What can you substitute for the Coconut Cream?

  11. ati rachmawati says:

    Its look deleciuse i will try 🙂

  12. Lisa Reynolds says:

    Now that looks yummy, going to try this for the babies

  13. Cathy Shelton says:

    Looks good…i need to save but dont know how…

  14. sharon gessika alva fano says:

    It’s beatifull and delicius, sorry for my englesh

  15. Stephanie says:

    Looks delicious and healthy can’t wait to make it! !!!

  16. Melissa Wade says:

    I have a nut allergy and was curious as to whether I could possibly use banana and whip cream in place of pistachio and coconut. If you could possibly email me the amount of replacement ingredients it would be greatly appreciated. I really enjoy the flavor of pistachio, I just don’t enjoy breaking out.

    Thank you very much,
    Melissa Wade
    224-254-7245

  17. Marilyn Pitts says:

    Will make for July 4th

  18. Amber Jane says:

    This looks amazing! Just one question, is there something else I could use instead of pistachios? This looks so good, I just wish people in my family liked pistachios!

  19. Cheryl Hanner says:

    Excited to try this. Can the cocao nut cream be substituted with something else?

  20. Lora Roberson says:

    Love to have more recipe.

  21. Nikki Fox says:

    Is there a substitute that can be used in place of the coconut milk?

  22. Theresa Huffman says:

    I was wondering what else can you use in middle since my family can not eat the nuts or the coconut if any one has any ideas I would like to make this for my mom since she loves her fruit and has cancer. This would be her desert for the 4th please help a daughter find a new idea for her mom thank you and Bless you all..

  23. Tanika Harris says:

    I would like to try this recipe but I can’t have coconut what can I use in the place of it.

  24. Pamela Winter says:

    I REALLY hate the taste of coconut – Isn’t coconut milk relatively tasteless? Also, what are the nutritional values? I still need a calorie count.

  25. Teri says:

    Looks yummy

  26. CJ Spear says:

    Can’t wait to make it !

  27. Janice Bennett says:

    I don’t like coconut what else could I use and still be as good?

  28. Luisa says:

    Definitely I’m going to make this fruit cake looks so good and healthy…thanks for Sharing the recipe

  29. I’d love to read your blog, if you let me know the website. This recipe I cannot wait to make it for my family

  30. It’s beautiful cake I cannot wait to make it for my family.. How do I find your blog I’d love to read it.

  31. Nina Kazak says:

    If anyone is allergic or don’t like any ingredients, so please, please do not make it, make something you like and not allergic too. This is absolutely beautiful, light, delicious OUTSTANDING DESERT EVER!!!
    Enjoy it’s pureness and deliciousness!!!!!!!

  32. davie says:

    so awesome i will have to try this i love how you post step by step intructions! thank you so much

  33. barbera wallinger says:

    Awesome how can I sign up! This ” fruitcake” is delicious!

  34. Sandriea Anderson says:

    Awesome ideas

  35. Rosie says:

    I love it our family eat fruit all the time you could say daily this recipe helps me mix it up a good change thanks

  36. Sylvia says:

    Want this fresh fruit cake recipe

  37. Teka says:

    I love the way it looks and i want to try it.

  38. Kelly says:

    Can you post the nutrition content on this please so I can make substitutions if needed? This sounds nice and healthy but I’m not sure of the fat and sugar content………

  39. carol gundolf says:

    Ilove the fruit cake

  40. Anna Wright says:

    This is delicious and easy to make. I’m making one next week just to master the technique. My new bring a dish food….Thanks!

  41. Lana Lukes says:

    super idea. Easy good for you dessert

  42. Dorothy Mercado says:

    This looks so good as I can’t have real cake lactose intolerance

  43. Yolanda Chao says:

    This is so good! I have to try and make a few for my mother’s birthday!!! Thank You❤️

  44. Susan Cadiou says:

    I cant eat nuts or seeds. What can I use in the middle?

  45. Imelda Mireles says:

    I really love your ideas can you plz email me with any/all new recipes u have or get I like trying new recipes.

  46. Brenda says:

    Why can’t people just use this recipe as is, and quit trying to change it. I’m diabetic and just don’t make anything by a recipe that I can’t have.

  47. Erg says:

    This must be a joke!!! I am very good in the kitchen and even though I followed this step by step, it turned out to be one very big mess!!! One expensive experiment for sure! “Icing” was very thin- and yes, I made sure to just use the cream. I was hoping it would thicken up a bit once it was refrigerated. It didn’t…. Will not be doing this again!

  48. mary gillman says:

    I tried my best and I’m sure it will taste good but mine is not a pretty sight. I think I’ll stick to baking…..

  49. Vicki says:

    I like trying new recipes,and this one is perfect and healthy,the step by step picture instructions are very helpful and well appreciated,thank you! 🙂

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