Lemon Trifle - cooking recipe

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container lemon yogurt
1 tablespoon grated lemon, rind of
1 (8 ounce) container Cool Whip, thawed
1 angel food cake, cut into bite-sized pieces
1/3 cup fresh lemon juice
2 cups strawberries
1 cup fresh blueberries
1 cup fresh raspberry
1/2 cup flaked coconut, lightly toasted

Preparation

Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.