Juice of 4 lemons
1/2 c. sugar
1 can sweetened condensed milk
1 1/2 pts. whipping cream
1 can angel flake coconut
1 lg. angel food cake

Mix lemon juice and sugar together. Add the milk, which has been chilled; mix well. Whip 1 pint of the cream and fold into the lemon mixture. Break angel food cake into pieces.

Place half of the cake in a 9x13 inch pan. Pour half of the lemon mixture over this. Add the remaining cake and lemon mixture. Cover with coconut and refrigerate overnight, if desired. Whip rest of cream for garnish when ready to serve. Serves 15-18 people.