1 lg. angel food cake, broken in half
1 pt. cream, whipped
1 c. flake coconut
Juice of 3 lemons or part real lemon juice can be used
1/2 tbsp. lemon rind
1 can sweetened condensed milk

Break cake in pieces and place 1/2 in 9 x 13 inch pan. Add lemon juice to sweetened condensed milk. Fold in whipped cream. Pour half over first half of cake. Then repeat the layers of cake and filling. Top with coconut mixed with lemon rind. Chill well or can be frozen.