- 8 ServingsServings
- 1 watermelon
- 3 cup fresh raspberries
- 2 cup 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.