1 pt. whipping cream
1 can sweetened condensed milk
1/2 c. lemon juice or 1 (6 oz.) can frozen orange juice
1 sm. can crushed pineapple, also juice
Angel food cake
toasted coconut

Whip the cream. (I use Cool Whip.) Line 9"x13" or 7 1/2" x 11" pan with angel food cake. Mix whipped cream, sweetened condensed milk, lemon juice and pineapple together and pour over cake. Toast coconut in oven on cookie sheet. Watch closely. Sprinkle dessert with toasted coconut. Chill overnight.