Skip to main content

Watermelon Coconut Cake with Raspberry Filling

Watermelon Coconut Cake with Raspberry Filling
  • 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.


Publish date: