Ingredients (serves 10)

• 1/2 Rockmelon
• 1/2 Honeydew Melon
• 2 cups Watermelon
• 6 Strawberries
• 1 punnet Blueberries
• 1 Fresh Fig
• 1 cup Raw Cashews (soaked in water overnight)
• 1 can Coconut Cream
• 1 1/4 teaspoons Xanthan Gum (thickener)
• 1 teaspoon Natural colouring of choice (options- beetroot juice, acai powder, cacao)

Method

1. For the frosting: 1. Add the drained cashews and 2 tablespoons of water into the blender and puree until smooth. 2. In a separate bowl, beat in the cashew cream, the can of coconut cream and xanthan gum (thickener) until a stable cream is formed. 3. Remove half of the cream into a separate bowl and stir in a natural colouring such as beetroot juice or similar, I chose purple by adding 1 teaspoon of maqui powder.
2. For the cake: 1. Prepare a surface to build your cake, baking paper on a flat plate works well. 2. Dice the watermelon into 1cm cubes and set aside on a paper towel. 3. Slice approx. 2-3 cm rings of honeydew and rockmelon, 2 of each to make a 4-tier stack. 4. Remove the skin carefully with a knife around the edges and remove the pit centre to form even sized melon donut rings. 5. Gentle pat each slice with paper towel to remove excess juice. 6. Place your first slice of rockmelon on the baking paper and spread coconut cream on the top surface to seal your next honeydew slice, continue this process until you have a layered tower. 7. Fill the centre with watermelon and seal the top gaps in the hole with coconut cream.
3. Decorating the cake: 1. Gently use a spatula and coat the outer side surface of the cake with your chosen coloured cream. Use an upward motion to evenly distribute the frosting. 2. With the other coloured frosting, spread the top of the cake using a spatula. 3. You can be creative with fruit decorating. I used sliced strawberries and blueberries around the base. 4. Slice open a fig and twirl a thinly sliced melon piece to form a flower on top. 5. Keep cool or refrigerated until you serve.
4. Made with love GingerNotes