Tres Leches Cake

For the cake:

5 eggs, yolks and whites separated

1 cup Splenda® Granulated Sweetener, divided

1 teaspoon pure vanilla extract

½ cup Splenda® Sweet Cream Coffee Creamer

1 cup white flour

1 ½ teaspoon baking powder

¼ teaspoon kosher salt

For the 3-milk topping:

1 cup Splenda® Sweet Cream Coffee Creamer

1 (12-ounce) can evaporated milk

¼ cup heavy whipping cream

2 cups light whipped cream