Thirst Quenching Watermelon Cake by Beatriz Quesada
Story and photos by Jessica Valles
“I’m trying to stretch summer out as much as possible,” says St. Mary’s University alumna, Beatriz Quesada, about the recipe she chose. Quesada graduated May 2013 with a bachelor’s degree in exercise and sports science.
“I’ve always enjoyed the small community feeling and the Marianist values here at St. Mary’s,” says Quesada as she takes a watermelon half her size out of the refrigerator at the apartment she shares with her two younger brothers.
“But I also have always loved big cities!” says Quesada, who just moved back to San Antonio from New York City where she was attending the physical therapy program at New York University.
“New York was a little too much for me, but I think I’ll like Miami better.” She plans on getting her doctorate in physical therapy at Miami University.
Before New York, Quesada participated in a study abroad program in London and before that she studied at St. Mary’s sister school, Chaminade University in Honolulu in Hawaii.
“London was great, I ate a lot of tuna sandwiches!” jokes Quesada as she talks about how expensive it was to live in the city. However, she did not mind because tuna happens to be one of her favorite foods.
Quesada, who originally is from, Mexico City, enjoys spicy food. Though the recipe she shares is anything but spicy.
(Although, like all the cities Quesada has called home, this recipe is big and surprising.)
With an eventful weekend ahead of her and the summer soon ending, Quesada decided to enjoy one last summer favorite–watermelon.
“We’re celebrating my friend’s birthday this weekend, so I want to make her a special cake.”
Says Quesada as she starts nonchalantly carving a Three Tier Thirst Quenching Cake out of the melon like the recipe describes.
Ingredients
- One large watermelon
- An 8oz container of whipped cream
- One 14oz bag of Bakers shredded coconut
- One kiwi
- A few black berries and raspberries
Directions
Make sure all the ingredients are cool so they are easier to work with, especially the watermelon, so everything sticks together nicely without being runny. Slice the top and bottom of the watermelon so that it has two flat sides, making one of the slices larger than the other. Start carving the remaining skin off of the melon slowly to leave as much melon intact as possible. Shape out a second tier by cutting from the topsides of the melon. Using the larger slice and cutting from the ends of the melon, cut out a third tier by inserting a glass into the left over melon. Carefully pull the cylinder out and place it on top of the second tier with toothpicks to make sure it stays in place. Pat dry the cake shaped melon with paper towels and cover it with whipped cream. Brown the coconut in the oven for fifteen minutes and coat the whipped cream with it. Decorate the sides and top of the cake with slices of kiwi and berries. Makes fifteen slices.
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