Watermelon Coconut Cake With Raspberry Filling
3 cups fresh raspberries
2 cups shredded sweetened 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 widthwise 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.