Lobster Roll Cake

2013-05-29
  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 25m
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Ingredients

  • 1 cup coarsely chopped strawberries
  • 1 cup mini marshmallows
  • 1/3 cup sweetened shredded coconut
  • 1/2 cup plain Greek yogurt
  • 1/2 cup whipped cream
  • 2 pieces green apple licorice
  • 1 10.75-ounce frozen pound cake, thawed
  • 2 gummy lemon slices

Method

Step 1

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. 

Step 2

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

Step 3

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. 

Step 4

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. 

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