Digestive Biscuit Cake

Whisk the eggs, vanilla, sugar, milk, and vegetable oil in a bowl until well combined and the mixture is smooth and uniform.

Add the all-purpose flour and baking powder to the wet mixture, then mix gently just until no flour is visible and the batter is smooth.

Pour the cake batter into the baking pan and gently level the surface so the batter is evenly distributed.

Mix the crushed digestive biscuits with the butter, brown sugar, and instant coffee until evenly combined and the crumbs are coated with butter.

Gently scatter the biscuit mixture over the cake batter without pressing it down, forming a distinct, even layer on top.

. Use the oven's bake setting.

Mix the sweetened condensed milk and cream cheese thoroughly until no lumps remain and the sauce is smooth and uniform.

Top the cooled cake with the condensed milk and cream cheese sauce, then drizzle the toffee caramel sauce evenly over it before serving.