pistachio melon cake

Name: pistachio melon cake
Ingredients: PISTACHIO MELON CAKE WITH COCONUT FROSTING; PREP TIME: 45 MINUTES, PLUS 2 HOURS CHILLING; MAKES: 8 SERVINGS; 2 ¾” thick slices watermelon; 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, 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

pistachio melon cake was pinched from <a href="http://www.raisingjane.org/journal/40245" target="_blank">www.raisingjane.org.</a>

INGREDIENTS

•

PISTACHIO MELON CAKE WITH COCONUT FROSTING

•

PREP TIME: 45 MINUTES, PLUS 2 HOURS CHILLING

•

MAKES: 8 SERVINGS

•

2 ¾” thick slices watermelon

•

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, 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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes