Preheat the oven to 350 degrees
Spray your bundt pan with a non stick baking spray.
Set to the side.
Separate your eggs by adding the egg whites in one medium sized bowl and egg yolks.
in a large mixing bowl.
In a separate large mixing bowl add the flour, baking powder, salt and cinnamon and whisk to combine.
Set to the side.
Use an electric hand mixer and beat the egg whites until stiff peaks form.
Set to the side.
Add the sugar to the egg yolks and use an electric hand mixer.
Mix the egg yolks and sugar for 6-7 minutes or until the egg mixture doubles in size and turns a lighter shade of yellow.
Add in the milk and vanilla to the egg yolk mixture and mix together for 1 min on low speed.
Begin to add the flour mixture slowly to the egg yolk mixture and mix on low speed until combined.
Note the batter is very thick.
Now add the egg whites into the batter and fold in together.
Continue to fold in the egg whites until fully incorporated.
Pour the batter into the bundt pan and baker for 30 minutes.
Remove from the oven and allow to cool to room temperature.
While the cake is cooling, make the filling.
In a medium sized bowl add the evaporated milk, condensed milk, heavy cream and cinnamon.
Mix with an electric mixer on low for 2 minutes.
Using a skewer poke holes into the bundt cake,
Pour 3⁄4 pf the milk mixture into the holes.
Allow to sit for another 20 minutes.
Remove the cake from the pan and place on a baking tray.
Pour the remaining milk mixture over the cake and allow to sit until the milk mixture is absorbed fully.
Make the icing by adding all ingredients in a large mixing bowl and use an electric handheld mixer,
Mix the icing on medium for 4 minutes.
Drizzle the icing over the cake.