-
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.
-
3
Gradually add 1/4 cup sugar, beating until stiff peaks form.
-
4
Beat egg yolks in large bowl with mixer on high speed until blended.
-
5
Gradually beat in remaining sugar until thickened and lemon colored.
-
6
Combine flour and baking powder; gradually add to egg yolk mixture alternately with 2% milk, beating well after each addition.
-
7
Blend in vanilla.
-
8
Gently stir in egg whites.
-
9
Pour into 2 (9-inch) parchment-lined round pans sprayed with cooking spray.
-
10
Bake 25 min.
-
11
or until toothpick inserted in centers comes out clean.
-
12
Cool cakes completely in pans.
-
13
(Do not remove cakes from pans.)
-
14
Pierce cakes with large fork at 1/4-inch intervals.
-
15
Mix coconut milk, condensed milk and sour cream until blended.
-
16
Pour 1/2 cup milk mixture into medium bowl.
-
17
Add COOL WHIP; whisk just until blended.
-
18
Set aside.
-
19
Pour remaining coconut milk mixture slowly over cakes, using about 1-1/4 cups mixture for each cake layer.
-
20
Toss fruit with 1 cup of the COOL WHIP mixture.
-
21
Place 1 cake layer on rimmed serving plate; top with fruit mixture.
-
22
Sprinkle with half the coconut; cover with second cake layer.
-
23
Spread remaining COOL WHIP mixture over cake; sprinkle with remaining coconut.
-
24
Refrigerate 1 hour.
