Preheat the oven to 350 F. Grease an 8x8 inch pan and line it with parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
Whisk the milk, yogurt, oil and vanilla together, then fold into the dry ingredients just until smooth.
Pour into the pan and bake for 32 to 36 minutes, until a toothpick comes out clean. Cool for 15 minutes.
Whisk the evaporated milk, condensed milk and whole milk together. Poke the warm cake all over with a fork and slowly pour the milk mixture over the entire surface.
Cover and refrigerate for at least 4 hours, or overnight, so the cake soaks up the milk.
Whip the cold heavy cream with the powdered sugar to soft peaks and spread over the chilled cake.
Dust with cinnamon, slice and serve cold.
