FOX 8 Recipe Box: Watermelon Cake

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Recipe from Trish Koodrich, Owner & Chef of The Perfect Catering Company

For information on Trish's cooking classes, click here.

Watermelon Cake


  • 1 medium seedless watermelon
  • 1 cup whole milk
  • 10 tablespoons flour
  • 1 cup unsalted butter softened
  • 1 cup granulate sugar
  • 2 teaspoons vanilla
  • 2 cups coconut toasted
  • 1 cup strawberries cut in half lengthwise
  • 1 cup blueberries
  • 2 kiwi quartered


 To Make Cake:   Cut end off of watermelon, depending on the size and shape of your watermelon expect to remove 2-5cm (1/2-2").

Stand the watermelon upright on one of the flat sides. Using a long slender knife cut along the inside of the watermelon just before the rind. Slowly work your way around the circumference ensuring the blade reaches the bottom on each cut. Flip the watermelon over and repeat the cut.

Next, cut the rind vertically to release the watermelon cylinder. Transfer watermelon cylinder to a serving plate and set aside.

To Toast Coconut: Preheat oven to 350F, line a baking sheet with parchment paper and evenly spread out coconut.  Bake for 5-8 minutes until light golden brown, if more time is needed bake in intervals of 1 minute segments, cocnut can burn quickly.

To Make Frosting:  In a medium sauce pan heat milk to to steaming but not boiling, slowly whisk in flour, continue whisking until flour and milk thicken and start to form a paste (about 5-7 minutes).  Remove pan from heat and set into a bowl of ice to cool.  While paste is cooling, in a stand up mixer or large bowl and hand held mixer, beat together on high, sugar, butter and vanilla until smooth 3-4 minutes.   Add in milk and flour paste and beat until creamy and fluffy about 3-5 minutes.

To Decorate:  Pat watermelon dry with paper towels, cover with butter cream frosting, using the palm of your hand, apply coconut to the sides of cake, then decorate the top with blueberries and strawberries, saving some for the bottom.  Decorate around the bottom of plate with kiwi and strawberries.

Serve immediately;.  All steps can be done ahead of time and kept in refrigerator until ready to assemble.  Frosting will need about 15 minutes at room temperature before using.

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