Lime and White Chocolate Tres Leches Cake

Step one: cake
2 Blend the flour, salt and baking powder and set aside.
3 Cream the butter and sugar together with the whisk attachment on high speed until light and fluffy.
4 Add the eggs one at a time, beating well after each.
5 Add the vanilla and the zest.
6 Switch to medium speed. Add the flour mixture, quickly  mixing in.
7 Now add the lime juice.
8 Mix carefully.
9 Pour batter into a 9×9 inch, a 7x11, or a 9-inch round cake pan and bake in a 350° oven until done, about 30 minutes.
10 Remove from the oven.
Step two: Tres Leches milk sauce
13 Heat the heavy cream to a simmer.
14 Add the white chocolate to the heavy whipping cream and stir until smooth.
15 Mix the cream mixture, Eagle Brand condensed milk, rum, and evaporated milk.
16 Poke holes in the the cake with a fork in several places.
17 Pour the cream mixture slowly over the warm cake, stopping now and then to let the cream be absorbed, and gently pulling the cake away from the sides of the cake pan to let the liquid flow down the sides.
18 Repeat until all of the cream mixture is gone. The cake will be covered in liquid.
Step three: chill
21 Cover tightly with plastic wrap.
22 Place in the refrigerator overnight.
23 Next day turn out onto a cake plate if you wish. (I leave mine right in the pan)
Step three: topping
26 Whip the cream with the vanilla and rum until it just begins to thicken.
27 Add in the 1/3 teaspoon of instant pudding powder and begin slowly adding the sugar while whipping.
28 Whip the topping until it holds soft peaks - don't overwhip or you'll have butter.
Step four: Just before serving
31 Sprinkle the cake with about 1/4 cup more lime juice.
32 Top the cake with the whipped cream and serve.