Recipe courtesy of Food Network Kitchen
Lobster Roll Cake
Total:
25 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Combine 1 cup each chopped strawberries and mini marshmallows, 1/3 cup coconut and 1/2 cup each plain Greek yogurt and whipped cream in a large bowl with a rubber spatula. 

Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces. Fold into the strawberry mixture; cover and refrigerate. 

Preheat the broiler. Using a serrated knife, shave the edge off both long sides of the pound cake. Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge. 

Carefully pry out the middle strip. Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides. Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices. 

Photograph by Lisa Shin

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