INGREDIENTS:
1/2 medium watermelon
1 container of coconut whip cream (I used So Delicious vegan coconut cool whip)
1 c fresh fruit (mango, strawberries, blueberries, blackberries and raspberries)
Cut watermelon with a flat side for the bottom of the cake. Cut off the outer skin of the watermelon and slice off the top to make it flat and shaped how you wish.
Blot watermelon repeatedly with paper towels to remove access moisture and to allow whipped topping to stick (otherwise topping will slide from access moisture).
“Frost” your cake with the coconut whipped cream.
Decorate with whatever fresh fruit you desire.
Keep in cool fridge or even freezer until ready to serve.