Layered Coconut Tres Leches Cake

HEAT oven to 350°F.

BEAT egg yolks in large bowl with mixer on high speed until well blended. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Meanwhile, mix flour and baking powder; gradually add to egg yolk mixture alternately with 2% milk, beating after each addition until blended. Blend in vanilla; set aside.

BEAT egg whites in separate large bowl with mixer on high speed until soft peaks form, adding cream of tartar after 20 sec. Gradually add remaining sugar, beating until stiff peaks form. Stir into egg yolk mixture with whisk. Pour evenly into 2 (9-inch) parchment paper-lined round pans sprayed with cooking spray.

BAKE 25 min. or until toothpick inserted in centers comes out clean. Cool cakes completely in pans. Pierce cakes with large fork at 1/4-inch intervals. Mix coconut milk, condensed milk and sour cream until blended. Whisk 1/2 cup coconut milk mixture and COOL WHIP in medium bowl; cover and refrigerate until ready to use. Pour remaining coconut milk mixture slowly over cakes, using about 1-1/4 cups mixture for each cake layer.

COMBINE fruit with 1 cup COOL WHIP mixture. Place 1 cake layer on cake stand; top with fruit mixture. Sprinkle with half the coconut; top with second cake layer. Spread remaining COOL WHIP mixture over cake; sprinkle with remaining coconut. Refrigerate at least 1 hour before serving.