Pistachio Melon Cake with Coconut Frosting

Name: Pistachio Melon Cake with Coconut Frosting
Ingredients: 2 3/4” thick slices watermelon (seedless); 1 3/4” thick slice cantaloupe; 1 3/4” 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 throug; 3/4 cup powdered sugar; 1/2 t almond extract; 3/4 cup pistachios, shelled and chopped; 1/2 cup blueberries

Pistachio Melon Cake with Coconut Frosting was pinched from <a href="http://www.raisingjane.org/journal/40245" target="_blank">www.raisingjane.org.</a>

INGREDIENTS

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2 3/4” thick slices watermelon (seedless)

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1 3/4” thick slice cantaloupe

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1 3/4” thick slice honeydew

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4 13.5 oz cans coconut milk, refrigerated overnight

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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 throug

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3/4 cup powdered sugar

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1/2 t almond extract

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3/4 cup pistachios, shelled and chopped

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1/2 cup blueberries

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