- 1 angel food cake, store-bought or homemade
- 2/3 cup fresh lemon juice
- 1 teaspoon lemon extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup sugar
- 2 1/2 cups whipping cream
- Toasted coconut
- Fresh berries (raspberries are our favorite with this!)
- Cut angel food cake into 1-inch cubes. Place half of the cubes in the bottom of a 9×13-inch baking dish.
- In a medium size bowl, whisk together the lemon juice, lemon extract and sweetened condensed milk. Continue whisking until smooth. Set aside.
- In the bowl of an electric mixer, beat together the heavy cream and sugar until soft peaks form.
- Pour the lemon mixture into the whipped cream and fold together until well combined and smooth.
- Spoon half of the whipped cream mixture over the angel food cake cubes. Spread as best you can (I like using an offset spatula knife).
- Layer the remaining cubes of angel food cake on top of the whipped cream mixture, spreading as evenly as you can. (*again, it’s ok if the angel food cake cubes don’t cover the entire bottom layer.)
- Spoon the remaining whipped cream mixture on top and spread evenly as best as you can so the entire top of the cake cubes are covered. Sprinkle with toasted coconut, if desired (I leave half of this without coconut for my boys who don’t love coconut.
- Cover with plastic wrap and refrigerate for 24 hours.
- Garnish each serving with toasted coconut and fresh berries.
- The angel food cake won’t completely cover the bottom of the baking dish and that’s ok. Just spread it evenly and remember it’s ok to see a few “holes” in the bottom layer.
- If the angel food cake you use is larger than about 13-14 oz, don’t use the whole thing. The dessert will be too dry if you do.