Lemon Trifle

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 (10-inch) angel food cake, cut into 1-inch pieces
2 cups fresh raspberries
1/2 cup flaked coconut, toasted
Fresh mint, garnish

In bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 quart serving bowl. Top with half of the lemon mixture. Repeat layers.

Top with raspberries. Garnish with coconut and mint.

Serves about 12.