Watermelon Coconut Cake with Raspberry Filling

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

Cut the center 8 to 10 inch slice from a watermelon. Lay it down on a flat work surface and cut around the rind and slide the rind off leaving a cylinder of watermelon. Slice into 3 slices as you would a cake. Place 1 slice of the melon cylinder on top of a serving platter. Surround it with a ring of coconut. Place 1/3 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. To serve, slice into wedges and present them upright. Source: Watermelon.org