Coconut Cake with Raspberry Filling
This healthy take on a cake replaces the cake with, you guessed it, watermelon. You can satisfy your sweet tooth without sacrifice with this dish.
- 1 watermelon
- 3 cups fresh raspberries
- 2 cups shredded coconut
Cut an 8 to 10 inch slice out of the center of the 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.
Makes 8 servings.