When you refrigerate the coconut milk, it will separate into cream on the top of the can and water on the bottom. So, immediately after pulling out of the fridge, open, spoon cream into a bowl, and carefully pour liquid into a separate bowl, to be used for something else. Do not combine the two, or get any liquid in your cream, as you'll end up with thin and runny icing (as evidenced in the second set of photos, with the strawberries on top..compare that to the thick cream in the other photos).

Add the coconut nectar and vanilla to the cream bowl, and whisk all ingredients together with a fork until well combined. You could also use a bullet blender. Place back in the refrigerator while you prepare the watermelon.

Cut the end off one side of the watermelon, to give it a flat top. Then, cut the watermelon in half, or, about 4 inches down from the flat top. Next, carefully remove the green and white rind using a knife. Slice the watermelon mound into a cylinder shape. This will be the base of your cake. It doesn't have to be perfect as the icing will hide any flaws. Reserve the other half of the melon for another use. You can use the cut away pieces to make melon balls.

Pat the watermelon cake dry with paper towels. This is a crucial step, as otherwise, your icing will slide right off. Keep patting until your paper towels have very little water on them. Put in the refrigerator wrapped in fresh paper towels for at least an hour to chill. This also helps your icing stick better.

Serve and enjoy!