Cake Shakes

This German chocolate cake shake is a fun variation on the classic dessert, and the Sara Lee® Double Chocolate Pound Cake in this recipe makes this shake so decadent and delicious. Be sure to make extra!


  • 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.

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