Use a serrated knife to carefully slice off both ends of the watermelon, creating flat surfaces for stability. Then, cut a 2-inch wide horizontal slice from the middle section of the watermelon, removing the rind and exposing the flesh.
Use a spoon or melon baller to hollow out the center of the watermelon slice, removing the flesh to create a shell approximately 1.5 inches thick, leaving a solid outer rim. Carefully scrape the interior, avoiding puncturing the rind.
Chop the removed watermelon flesh into small cubes and set aside. Mix these cubes with diced mixed fruit and gently fold in whipped cream or coconut cream if using, to create a fruity filling.
1 large Watermelon
Fill the hollowed-out watermelon shell with the prepared fruit mixture, packing it gently to avoid spilling. Smooth the top with a spoon for an even surface.
1 large Watermelon
Decorate the top of the filled watermelon cake with additional fruit slices, mint leaves, edible flowers, or other garnishes for visual appeal. Place on a serving platter and refrigerate for 10-15 minutes before serving.
1 large Watermelon
