1 can sweetened condensed milk
1/2 c. sugar
Juice of 3 lemons
1 tbsp. grated lemon rind
1 pt. whipping cream, whipped
1 lg. angel food cake or 2 store bough angel food cakes

Combine the condensed milk, sugar, lemon juice and lemon rind.

Tear cake into small pieces. Put 1/2 cake in 9 x 13 pan. Fold the milk mixture into the whipped cream. Put 1/2 on top of the cake. Top with the rest of the cake. Top with the rest of the cake and then whipped cream mixture. Top with flaked coconut, toasted almonds, or lemon wedges. Refrigerate overnight.