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Watermelon Coconut "Cake" with Raspberry Filling

Source of Recipe

Chef Harry Schwartz


Recipe Introduction

Chef Harry Schwartz developed this unique faux cake recipe for the National Watermelon Promotion Board, who shared it with us. This makes a spectacular presntation of a fruit everyone already loves. Try it at some of your summer parties and collect the kudos.

Recipe Link: www.fabulousfoods.com

List of Ingredients

1 watermelon
3 cups fresh raspberries
2 cups shredded sweetened coconut



Recipe

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.


Serves 8