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    You are in: Home / Recipes / Watermelon Coconut Cake Recipe
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    Watermelon Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Bounty628's Note:

    217 calories; 5 grams of fat; 5 grams of fiber.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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 3 equal round slices, each about 1 1/2" thick; reserve remaining watermelon for use at another time.
    2. 2
      Place 1 round melon slice on 10" round serving platter; top with 1/3 of the coconut, then 1 cup of the raspberries. Repeat layers.
    3. 3
      Top with remaining watermelon slice. Garnish top with a spoonful of coconut and a few raspberries. Arrange remaining coconut and raspberries on platter around "cake.".
    4. 4
      To serve, cut into 8 equal wedges and serve upright.

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    Nutritional Facts for Watermelon Coconut Cake

    Serving Size: 1 (626 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 259.1
     
    Calories from Fat 50
    19%
    Total Fat 5.6 g
    8%
    Saturated Fat 4.0 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 41.6 mg
    1%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 5.8 g
    23%
    Sugars 43.0 g
    172%
    Protein 4.4 g
    8%

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