Lobster Roll Cake – a delicious recipe with strawberries, marshmallows, coconut, yogurt, whipped cream, apple licorice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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
Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces.
3
Fold into the strawberry mixture; cover and refrigerate.
4
Preheat the broiler.
5
Using a serrated knife, shave the edge off both long sides of the pound cake.
6
Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge.
7
Carefully pry out the middle strip.
8
Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides.
9
Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices.
10
Photograph by Lisa Shin
184
kcal
Calories
12
g
Fat
17
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup coarsely chopped strawberries, 1 cup mini marshmallows, 1/3 cup sweetened shredded coconut, 1/2 cup plain Greek yogurt, and more.
Yes, Lobster Roll Cake falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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