1 round angel food cake, baked or store bought
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh or condensed lemon juice
1 pt. whipping cream or Cool Whip (more if needed)

Add lemon juice to condensed milk. Break up cake in walnut size pieces. Butter cake pan. Whip cream until stiff. Fold cream or Cool Whip into milk and lemon mixture. Put 1/2 of cake pieces in cake pan. Pour 1/2 of cream mixture over cake. Add more cake and more cream mixture. Top with flaked coconut (optional) and chopped cherries or cherry pie filling. Refrigerate overnight. Cut in squares. Can be frozen. Use a 9"x13" pan or larger.