Lemon Crumb Cake - cooking recipe

Ingredients

1 lemon cake mix
1 can sweetened condensed milk
1 (6 oz.) can frozen lemonade
1 small can coconut
1 (8 oz.) whipped topping

Preparation

Bake cake mix either in 2 layers or in 13 x 9-inch pan. Crumble half of baked cake on bottom of 13 x 9-inch pan and pack down tightly.
Blend sweetened condensed milk and lemonade and spoon over crumbs.
Crumble balance of cake and press over milk-lemonade mixture.
Spread on whipped topping and sprinkle coconut on top of whipped topping.
Make 2 to 3 days before serving and keep in refrigerator.
Simply delicious.