1 (14 1/2 or 16 oz.) pkg. angel food cake mix
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
2 tsp. grated lemon rind
1 (4 oz.) Cool Whip
1/2 c. flaked coconut (opt.)

Preheat oven to 350 degrees. Line 15"x10" jelly roll pan with aluminum foil extending foil 1" over ends of pan. Prepare cake mix as package directs. Spread batter evenly into prepared pan. Bake 20 minutes or until top springs back when lightly touched. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil beginning at narrow end, roll up cake with towel, jelly roll fashion. Peel off foil, beginning at narrow end, roll up cake with towel, jelly roll fashion. Cool thoroughly.

Meanwhile, in medium mixing bowl, combine sweetened condensed milk, lemon juice, and rind; mix well. Fold in Cool Whip. Unroll cake, trim edges. Spread with half the lemon filling; re-roll. Place on serving plate, seam side down; spread remaining filling over roll. Garnish with coconut. Chill thoroughly before serving. Store in refrigerator.