Prepare the Watermelon:

• Wash the watermelon thoroughly. Using a sharp knife, slice off a thin, level piece from the bottom so the watermelon sits flat.
• Carefully cut off the top (about 1–1.5 inches) to create a “lid.”
• Using a melon baller or spoon, scoop out most of the red flesh, leaving about a 1-inch thick border all around and a small base at the bottom. Reserve the scooped-out watermelon in a bowl.

Prepare the Creamy Filling:

• In a medium bowl, combine the Greek yogurt, honey, and vanilla extract. Mix until smooth and well incorporated. Chill the mixture in the refrigerator for about 10 minutes.

Assemble the Cake:

(Optional) For an extra fruity layer, stir half of the mixed berries into the reserved watermelon flesh and gently spoon a thin layer of this mixture onto the bottom of the hollowed-out watermelon.

• Evenly fill the hollowed center of the watermelon with the sweetened yogurt mixture.
• Smooth the top with the back of a spoon.

Garnish:

• Arrange the remaining fresh berries and kiwi slices artfully on top of the yogurt layer.
• Drizzle the fresh lime juice over the garnish.
• Sprinkle the mint leaves over the top for a burst of color and flavor.

Chill & Serve:

• Place the assembled cake in the refrigerator and chill for at least 1 hour to let the flavors meld.
• When ready to serve, slice the watermelon cake into wedges, ensuring each piece includes a bit of the crispy watermelon rind along with the creamy center and fresh fruit topping.