- 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.