Lobster Roll Cake

Directions

1. 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.
2. 2
   Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces.
3. 3
   Fold into the strawberry mixture; cover and refrigerate.
4. 4
   Preheat the broiler.
5. 5
   Using a serrated knife, shave the edge off both long sides of the pound cake.
6. 6
   Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge.
7. 7
   Carefully pry out the middle strip.
8. 8
   Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides.
9. 9
   Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices.
10. 10
    Photograph by Lisa Shin