1 large angel food cake (10-inch size)
1/2 c. lemon juice
1 can sweetened condensed milk
1 pt. whipping cream
shredded coconut

Break cake into bite-sized pieces. Mix lemon juice with sweetened condensed milk and stir until well mixed. Whip cream; put the 2 together. Put 1/2 of the cake in a 9 x 13 pan, then half the mixture. Top with the other 1/2 of the cake pieces and the rest of the mixture. Sprinkle top with coconut. Refrigerate overnight.