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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