Fluffy angel food cake surrounded by whipped cream and fruit

1 can (14 oz.) sweetened condensed milk
1 carton (8oz.) lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 angel food cake (10 inches) cut into 1-inch cubes
2 cups fresh strawberries
1/2 cup flaked coconut, toasted

1. In a bowl combine first four ingredients. Fold in whipped topping.

2. Place half the cake cubes in a trifle bowl or 2 qt. serving bowl. Top with half of the lemon mixture.

3. Repeat layers. Top with strawberries. Garnish with coconut. Store in refrigerator.

This recipe and photos were submitted by guest chef Olivia McEntire! She writes, "This is so yummy! Perfect for summer too, because it's chilled and light."