Serves 6
1 cup coarsely chopped strawberries
1 cup mini marshmallows
½ cup sweetened shredded coconut
½ cup plain Greek yogurt
½ cup whipped cream
2 pieces green apple licorice
1 10.75-ounce frozen pound cake, thawed
2 gummy lemon slices
Combine 1 cup each chopped strawberries and mini marshmallows, ₁⁄₃ cup coconut and ½ 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.