Coconut Lemon Torte

1 14oz. can Eagle® sweetened condensed milk
2 egg yolks
½ cup ReaLemon® Lemon Juice
1 tsp. grated lmeon rind, optional
Yellow food coloring, optional
1 18oz. pkg. white cake mix
1 4oz. container frozen whipped topping, thawed
Flaked coconut

In medium saucepan, combine sweetened milk, egg yolks, ReaLemon®, rind and food coloring, if desired. Over medium heat; cook and stir until thickened, about 10 minutes. Remove from heat. Chill.

Meanwhile, prepare cake mix as package directs. Pour batter into 2 well-greased and floured 9” round layer cake pans. Bake at 350° for 30 minutes or until lightly browned. Remove from pans; cool thoroughly. With sharp knife, remove crust form top of each cake layer. Spilt layers in half horizontally.

Spread equal portions of lemon mixture between layers and on top to within 1” of edge. Frost side and 1” rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired.

Store covered in refrigerator.