Lemon Coconut Cake
|White angel food cake mix||16 Ounce (1 Package)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs), toasted|
Bake cake mix as directed on package.
Stir together milk, lemon peel and juice until thickened.
Refrigerate 30 minutes.
Split cake to make 3 layers; fill each with about 1/3 cup lemon mixture.
Spread remaining mixture over side and top of cake.
Sprinkle top with coconut.