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Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in lime juice and lime zest.
In a separate bowl, sift together flour, baking powder, and salt.
Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.
Prepare the Frosting:
In a large bowl, beat powdered sugar with vanilla extract and coconut milk until smooth and fluffy. Adjust coconut milk quantity to achieve a spreadable consistency.
Make the White Chocolate Drip:
Heat heavy cream until just simmering. Pour over white chocolate chips in a heatproof bowl.
Let sit for 1 minute, then stir until smooth and glossy. Let cool slightly before dripping.
Assemble the Cake:
Place one cake layer on a serving plate and spread frosting evenly on top.
Place the second cake layer on top and frost the entire cake smoothly.
Pour the white chocolate drip over the edges, letting it cascade down the sides.
Serving and Storage Tips
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