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Watermelon Coconut Cake with Raspberry Filling

Watermelon Coconut Cake with Raspberry Filling

Serves: 8

Ingredients
  • 1 watermelon
  • 3 cups fresh raspberries
  • 2 cups shredded coconut

Instructions
  1. Cut the center 8 to 10 inch slice from a watermelon
  2. Lay it down on a flat work surface and cut around the rind and slide the rind off leaving a cylinder of watermelon.
  3. Slice into 3 slices as you would a cake.
  4. Place 1 slice of the melon cylinder on top of a serving platter
  5. Surround it with a ring of coconut
  6. Place ⅓ of the remaining coconut and raspberries over the slice and repeat to form a 3 layer watermelon “cake” with the raspberries on top arranged attractively on the coconut.
  7. To serve, slice into wedges and present them upright.