Prep 10 mins
Cook 0 mins
217 calories; 5 grams of fat; 5 grams of fiber.
- 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.
- 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.
- 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.".
- To serve, cut into 8 equal wedges and serve upright.