Lemon Angel Roll

This recipe always reminds me of spring. It's a easy recipe that is so full of lemon flavor. I could eat the whole thing!

1 package angel food cake mix

1 can sweetened condensed Milk

1/3 c lemon juice

2 tsp grated lemon rind

4-6 drops yellow food coloring

1 4oz container frozen whipped topping

½ c flaked coconut tinted yellow if desired

Preheat oven to 380. Line 15x10 inch jellyroll pan with aluminum foil, extending foil 1 inch over ends of pan. Prepare cake mix as package directs. Spread batter evenly into prepared pan. Bake 30 minutes or until op springs back when lightly touched. Immediately turn onto towel sprinkled with confectioners’ sugar. Peel off foil; beginning at narrow end, roll up cake with towel, jellyroll fashion. Cool thoroughly. Meanwhile, in medium bowl, combine sweetened condensed milk, lemon juice, rind and food coloring if desired; mix well. Fold in whipped topping. Unroll cake; trim edges. Spread with half the lemon filling; reroll cake. Place on serving plate seam side down; spread remaining filling over roll. Garnish with coconut. Chill thoroughly. Store in refrigerator.