Lemon Crumb Cake

Directions

1. 1
   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.
2. 2
   Blend sweetened condensed milk and lemonade and spoon over crumbs.
3. 3
   Crumble balance of cake and press over milk-lemonade mixture.
4. 4
   Spread on whipped topping and sprinkle coconut on top of whipped topping.
5. 5
   Make 2 to 3 days before serving and keep in refrigerator.
6. 6
   Simply delicious.