Chocolate & Vanilla Wrapped Cakes

Instructions

For the Vanilla Cake:

1. Grease a 9x13-inch (23x33cm) cake pan with butter or cooking spray; set it aside.
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
3. Sift together the flour, baking powder, and salt in a medium bowl. Stir to combine; set aside.
4. In a microwave-safe bowl, combine the butter and yogurt. Microwave for 40-60 seconds, stirring until the butter dissolves. Set aside.
5. In an electric mixer with the whisk attachment, beat egg whites at medium speed, gradually adding the sugar, until stiff peaks form. 
6. Add yolks one at a time, mixing well after each addition. Incorporate vanilla and beat briefly.
7. Gently fold the dry ingredients into the egg mixture in three additions, alternating with two additions of the yogurt mixture. Avoid overmixing to maintain as much air as possible in the whipped eggs. 
8. Pour the batter into the prepared cake pan and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely at room temperature.

For the Chocolate Bath:

1. Use a narrow and deep container for easier cake dipping.
2. Whisk together condensed milk and cocoa powder until fully dissolved.
3. In a separate bowl, melt chocolate in the microwave in 30-second intervals, stirring until smooth.
4. Pour the melted chocolate into the condensed milk mixture and whisk to combine.
5. Finally, add the coconut milk and whisk until well combined.

Coating the Cakes:

1. Cut the cake into 24 squares.
2. Quickly dip each cake into the chocolate bath, allowing the excess to drip off.
3. Coat the cakes with shredded coconut or chocolate sprinkles.
4. Wrap each cake in aluminum foil.