Preheat your oven to 350°F (175°C). Grease and flour a cake pan.

In a mixing bowl, whisk together the sweetened condensed milk, coconut milk, whole milk, eggs, melted butter, all-purpose flour, and sugar.

Pour the batter into the prepared cake pan, spreading it evenly.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

In a saucepan, heat another can of sweetened condensed milk, butter, and heavy cream over medium heat, stirring until smooth and thickened.

In a separate saucepan, combine sugar, heavy cream, and butter. Cook until the sugar dissolves and turns golden brown.

Once the cake has cooled, slice it in half horizontally and spread the creamy filling between the layers.

Drizzle the warm caramel topping over the top of the cake before serving.