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Bicentennial Birthday Cake Recipe

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This recipe for Bicentennial Birthday Cake is from Recipes of Dorothy Thompson Russler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix
14 oz can Eagle brand milk
8.5 oz cream of coconut milk
1 carton whipped topping
flaked coconut
Directions:
Directions:
Prepare cake according to box directions and bake in 9x13 inch pan. While cake still warm, punch holes in cake and pour both milks over all. Let cool and frost with whipped topping. Sprinkle with coconut.
Personal Notes:
Personal Notes:
Can be made several days ahead and placed in fridge.

 

 

 

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