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Watermelon Coconut Cake with Raspberry Filling

 

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Watermelon Coconut Cake with Raspberry Filling
 

 

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Recipe

Watermelon Coconut Cake with Raspberry Filling

Times

  • Ready Time : 0 min

Servings

8

Ingredients

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

Directions

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

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About Joy of Kosher

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JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

 

comments

 

One Response to Watermelon Coconut Cake with Raspberry Filling

  1. avatar says: frippie

    How is it possible that you use fresh raspberries? Every major kashrus organization in America says they are full of worms and not truly able to be checked. So curious how you get around that!

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