Cake

1. Pre-heat oven to 350 F
2. Grease and flour a 9×13 pan. Set aside.
3. Cream butter and sugar together until it is nice and fluffy.
4. Add eggs one by one, mixing in between additions. Add vanilla and mix. Make sure to scrape down the sides of the bowl!
5. In a large bowl, sift together flour, baking powder, baking soda, salt and milk powder together.
6. Add dry ingredients to wet ingredients in 1/2 cup increments, mixing in between each addition.
7. Pour into the 9×13 baking tin and spread evenly. Bake for 30 minutes and cool completely. Use a fork to poke a bunch of holes into the cooled cake. The more holes the better!

Milk

1. In a medium bowl, whisk together evaporated milk, coconut milk, milk and condensed milk. Pour this mixture over the cake. Don’t worry, the cake will 100% soak up all this milk-y goodness!
2. Refrigerate the cake while you make the whipped cream. (You can also keep the cake in the fridge overnight and top it with whipped cream the next day.)

Whipped Cream

1. Pour heavy cream, powdered sugar and vanilla into a mixing bowl. Whip cream until you have stiff peaks. You can spread the whipped cream on top of the cake with a spatula or pipe it on with a piping bag.
2. Dust the top with ground cinnamon. Refrigerate cake until ready to serve.