Watermelon Coconut Cake
- 1 small whole seedless watermelon
- 1 12 cups shredded sweetened coconut
- 3 cups fresh raspberries
- Using a long, thin bladed knife, cut a round slice vertically through the watermelon from top to bottom making an 8" cylinder with rind on top and bottom.
- Cut off and discard rind from both ends.
- Cut watermelon into 3 equal round slices, each about 1 1/2" thick; reserve remaining watermelon for use at another time.
- Place 1 round melon slice on 10" round serving platter; top with 1/3 of the coconut, then 1 cup of the raspberries.
- Repeat layers.
- Top with remaining watermelon slice.
- Garnish top with a spoonful of coconut and a few raspberries.
- Arrange remaining coconut and raspberries on platter around "cake.
- ".
- To serve, cut into 8 equal wedges and serve upright.
seedless watermelon, coconut, fresh raspberries
Taken from www.food.com/recipe/watermelon-coconut-cake-126634 (may not work)