Pre-heat the oven to 180° and grease and line two 25cm cake tins. Set aside.
Place the cake ingredients in a large mixing bowl and beat until the batter is smooth and creamy and all the ingredients are well incorporated.
Divide the batter between the prepared pans and place in the oven.
Bake for 20-25 minutes until the cakes are golden brown and a skewer inserted comes out clean.
Remove the cakes from the oven and allow to cool completely.
When the cakes are cool, place them on a tray and with a skewer, poke holes all over the surface of the cake.
In a jug, combine the condensed, evaporated and coconut milk and slowly pour over the cakes. The cake will slowly absorb the liquid. Make sure you use around 225ml on each cake. It will seem like it's too much but the cakes need to be completely soaked.
Place the cakes in the fridge to firm up slightly before continuing (approximately an hour).
To make the filling, whip the cream until soft peaks form then whisk in the sugar and the vanilla seeds.
Spoon the cream onto one of the cakes then sandwich with the other.
Place the cake on a cake stand.
Mix together the Dulce de leche and the cream and pour over the cake.
Refrigerate for 20 minutes then serve.