Lemon Trifle

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

In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired. Makes 14 servings.