There is dispute over where it was first created. It is though to have come from native from Nicaragua by most historians. This cake is very popular in Nicaragua, Mexico, Cuba, Puerto Rico, and Guatemala. I can find no proof of this, but the origin of the recipe is reported to come from the back of an evaporated milk or condensed milk can in Latin America to promote the use of the product. Evaporated milk and condensed milk were sold throughout Central and South America and even the Caribbean. By doing this, the company would boost their milk sales, which was probably the original idea. Condensed milk first came into use in the mid-1850s as a way to preserve milk in cans, without refrigeration. Evaporated milk first became available during the 1870s when milk companies were able to heat the evaporated milk so that it would not spoil in the cans, thereby making the sugar unnecessary. They both became an immediate success in urban areas where fresh milk was difficult to distribute and store. This cake probably became popular in the early 1900s. Today, the use of condensed and evaporated milk is a part of Latin American culture.
Place flour, baking powder and salt in a medium-size bowl and whisk together to mix.
With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated.
Reduce speed of mixer, and slowly add the melted butter, a little bit little, and then the vanilla. Keep the mixer running in low.
Add the flour in batches and gently fold with a spatula until well combined.
Transfer batter to your prepared pan using a rubber spatula to help you spread them evenly. Bake for 30-35 minutes or until cake looks light golden.
Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.
Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a saucepan, warm over low heat until completed mixed. Remove from heat and set aside.
Once the cake has cool pour the milk mixture over the cake, cover with a plastic wrap and refrigerate for 4 hours or overnight.
For the forsting: place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes.
To assemble, the cake spread the whipped cream over the cake and get ready to impress your friends and family!