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Watermelon Coconut Cake with Fresh Raspberries Filling


1 Seedless watermelon

1/3 cup fresh raspberries

2 cups shredded coconut


Cut a round slice 8 to 10 inches thick from the center of the watermelon. Lay it on a flat work surface and cut around the rind; Slide the rind off, leaving a cylinder of watermelon. Slice into 3 tiers as you would for layers of a cake.

Place 1 slice of melon on top of a serving platter. Surround it with a ring of coconut. Pace 1/3 of the remaining coconut and 1/3 raspberries over the slice and repeat to form a 3-layrer cake. Arrange raspberries and coconut on top. Makes 8 servings.