2 oranges
1 lemon
1/2 c. sugar
1 angel food cake
1 pt. whipping cream
1 (14 oz.) can sweetened condensed milk
1 c. coconut, toasted

Grate and measure 1 tablespoon orange rind, juice and measure 1-1 1/2 cups orange juice. Grate and measure 2 teaspoons lemon rind; juice and measure about 1/3 cup lemon juice. Combine fruit juices and rind with sugar; stir until sugar dissolves.

Break cake into small pieces. Whip cream only until soft peaks form. Stir in condensed milk and juice mixture. Arrange about half of cake pieces in bottom of 9x13-inch cake pan; pour in about 1/2 cream mixture. Repeat layers. Pat down with spatula to moisten all cake pieces with juice mixture. Sprinkle with coconut. Refrigerate covered several hours or overnight.