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Slice the Watermelon: Start by cutting off both ends of the watermelon. Stand it upright and carefully remove the rind, shaping it into a round cake-like cylinder.
Dry the Watermelon: Use paper towels or cheesecloth to blot excess moisture. This is crucial to help the topping stick and avoid slipping.
Frost the Watermelon: Spread whipped cream or Greek yogurt evenly over the top and sides using a spatula. Smooth it out for a polished cake look.
Decorate: Arrange strawberries, blueberries, and kiwi slices in a decorative pattern. Sprinkle shredded coconut or sliced almonds for extra flair.
Chill and Serve: Chill the cake in the refrigerator for 15 to 30 minutes before serving. Slice like a regular cake and enjoy!