Layered Coconut Tres Leches Cake

Ingredients

• 0.5 cup blueberries fresh
• 1.5 tsp calumet baking powder 
• 0.3 cup knudsen cream sour
• 0.5 tsp cream of tartar 
• 5  eggs separated
• 0.3 cup baker's angel flake coconut toasted
• 1 cup flour 
• 14 oz lite coconut milk canned
• 0.3 cup milk 2%
• 1 cup pineapple fresh coarsely chopped
• 1 cup sugar divided
• 14 oz condensed milk sweetened canned
• 0.5 tsp vanilla 
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• oven
• whisk
• blender
• toothpicks

Directions

1. Heat oven to 350F.
2. Beat egg whites in medium bowl with mixer on high speed until soft peaks form, adding cream of tartar after 20 sec. Gradually add 1/4 cup sugar, beating until stiff peaks form.
3. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually beat in remaining sugar until thickened and lemon colored.
4. Combine flour and baking powder; gradually add to egg yolk mixture alternately with 2% milk, beating well after each addition. Blend in vanilla. Gently stir in egg whites.
5. Pour into 2 (9-inch) parchment-lined round pans sprayed with cooking spray.
6. Bake 25 min. or until toothpick inserted in centers comes out clean. Cool cakes completely in pans. (Do not remove cakes from pans.) Pierce cakes with large fork at 1/4-inch intervals.
7. Mix coconut milk, condensed milk and sour cream until blended.
8. Pour 1/2 cup milk mixture into medium bowl.
9. Add COOL WHIP; whisk just until blended. Set aside.
10. Pour remaining coconut milk mixture slowly over cakes, using about 1-1/4 cups mixture for each cake layer.
11. Toss fruit with 1 cup of the COOL WHIP mixture.
12. Place 1 cake layer on rimmed serving plate; top with fruit mixture.
13. Sprinkle with half the coconut; cover with second cake layer.
14. Spread remaining COOL WHIP mixture over cake; sprinkle with remaining coconut. Refrigerate 1 hour.