Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.77 Kcal (1176 kJ) | ||
| Calories from fat | 59.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 10% | |
|---|---|---|---|
| Sodium | 51.8mg | 2% | |
| Potassium | 760.93mg | 16% | |
| Total Carbs | 59.09g | 20% | |
| Sugars | 43.23g | 173% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 57.3mg | 96% | |
| Iron | 0.8mg | 5% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 44.69 Kcal (187 kJ) | ||
| Calories from fat | 9.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 10% | |
|---|---|---|---|
| Sodium | 8.24mg | 2% | |
| Potassium | 121.11mg | 16% | |
| Total Carbs | 9.4g | 20% | |
| Sugars | 6.88g | 173% | |
| Dietary Fiber | 0.65g | 16% | |
| Protein | 1.06g | 13% | |
| Vitamin C | 9.1mg | 96% | |
| Iron | 0.1mg | 5% | |
| Calcium | 8.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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