Comida Kraft
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Layered Coconut Tres Leches Cake

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16 servings

This impressive dessert is as moist as you'd expect a tres leches cake to be, plus it's layered with coconut, fresh pineapple and ripe blueberries.

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What You Need

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Make It

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  • 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.

How to Assemble Cake

Assemble cake on cake stand or platter that has a rim, as some of the cake's milk mixture will run out of the cake as it stands.


To add milk mixture to cake with less mess, pour milk mixture into clean plastic bottle with narrow squirt tip. Insert tip of bottle into hole in cake before gently squeezing milk mixture into hole. Continue across cakes.

To Achieve Maximum Volume When Beating Eggs

It is best to separate eggs when cold, then bring to room temperature before using them to prepare the cake.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 250
% Daily Value
Total fat 8g
Saturated fat 6g
Cholesterol 70mg
Sodium 120mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 30g
Protein 6g
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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