The main content
Cake Shakes

Cake Shakes


  • 1 1/2 cups butter pecan ice cream

  • 1 slice Sara Lee® Chocolate Pound Cake, cubed

  • 3/4 cup coconut milk

  • 1/4 cup unsweetened coconut flakes

  • Toppings: whipped cream, chocolate syrup


Pre-heat the oven to 350*F.

Keep the milkshake glasses cold in the freezer.

Place the coconut flakes on a baking sheet and toast them for about 5 minutes until a light golden brown. Let the flakes completely cool. Next add the ice cream, pound cake and coconut milk to a blender and blend until smooth.

Pour the shake into the glasses and top with the whipped cream, syrup and toasted coconut.