1 large angel food cake (from the store is fine)
3/4 cup lemon juice
1/2 cup sugar
1 can sweetened condensed milk
1 pint whipping cream
1. Break cake into bite size pieces. Put half cake in a 9″ x 13″ size dish.
2. Combine lemon juice, sugar, condensed milk into whipped cream.
3. Spoon over the broken cake. Repeat the layers of cake and sauce.
4. Sprinkle with coconut and cover. Refrigerate for 24 hours.