Watermelon-Coconut Cake



  • 1 whole small seedless watermelon
  • 1 1/2 cups shredded sweetened coconut
  • 3 cups fresh raspberries


  1. Using a long, thin-bladed knife, cut a round slice vertically through the
    watermelon from top to bottom, making an 8" cylinder with rind on top and
    bottom. Cut off and discard rind from both ends. Cut watermelon into three
    equal round slices, each about 1 1/2" thick; reserve remaining watermelon
    for use at another time.

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