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Layered Coconut Tres Leches Cake
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Layered Coconut Tres Leches Cake

3 Hr(s) 35 Min(s)
30 Min(s) Prep
3 Hr(s) 5 Min(s) Cook
Layer this coconut tres leches cake with fresh pineapple and ripe blueberries! This Layered Coconut Tres Leches Cake is as moist as you'd expect it to be.
What You Need
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16 servings
Original recipe yields 16 servings
5 egg s, separated
1/2 tsp. cream of tartar
1 cup sugar, divided
1 cup flour
1-1/2 tsp. CALUMET Baking Powder
1/3 cup 2% milk
1/2 tsp. vanilla
1 can (14 oz.) lite coconut milk
1 can (14 oz.) sweetened condensed milk
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping
1 cup coarsely chopped fresh pineapple
1/2 cup fresh blueberries
1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
1
Heat oven to 350°F.
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. 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.
4
Pour into 2 (9-inch) parchment-lined round pans sprayed with cooking spray.
5
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.
6
Mix coconut milk, condensed milk and sour cream until blended. Pour 1/2 cup milk mixture into medium bowl. Add COOL WHIP; whisk just until blended. Set aside. Pour remaining coconut milk mixture slowly over cakes, using about 1-1/4 cups mixture for each cake layer.
7
Toss fruit with 1 cup of the COOL WHIP mixture. Place 1 cake layer on rimmed serving plate; top with fruit mixture. Sprinkle with half the coconut; cover with second cake layer. Spread remaining COOL WHIP mixture over cake; sprinkle with remaining coconut. Refrigerate 1 hour.
Kitchen Tips
Tip 1
Size Wise
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Tip 2
Note
For best results, assemble the dessert on a rimmed serving plate as directed in recipe since some of the milk mixture might run out of the cake as it stands.
Tip 3
How 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.
Tip 4
How to Easily Pour the Milk Mixture Over the Cake Layers
To add milk mixture to the cake layers with less mess, pour the milk mixture into a clean plastic bottle with narrow squirt tip. Insert the tip of the bottle into the holes in the cake before gently squeezing the milk mixture into the holes.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 120mg
5%
Total Carbohydrates 38g
14%
Dietary Fibers 1g
4%
Sugars 30g
60%
Protein 6g
12%
Vitamin A
4%
Vitamin C
10%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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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