Preheat the oven to 350 degrees. Spray two 8 inch cake pans with baking spray and set aside.

In a large bowl combine the flour, baking powder, and salt. Mix well and set aside.

In a large bowl cream together the butter and sugar until combined.

Add in the eggs and mix well.

Add in the vanilla, lime juice, and lime zest and mix well.

Add half the flour mixture to the butter mixture and mix well.

Add in the milk and mix until combined.

Add the remaining flour mixture and mix well.

Pour into the two prepared pans dividing the batter evenly. Bake for 30-35 minutes or until the cakes are starting to turn golden brown on top.

Remove from oven and run a knife around the edges. Allow to cool for 15 minutes then flip onto a wire rack and cool completely.

Meanwhile, make the jam by combining the passion fruit cocktail, sugar, water, and the insides of the passion fruit in a saucepan. Heat over medium high heat stirring frequently. Bring to a boil then add in the pectin. Hard boil for 2 minutes, stirring constantly, then remove from heat.

Pour into a heat proof container and cool for 1 hour then refrigerate until it has a jam consistency. You can also just buy passion fruit jam.

To make the frosting put the butter in a bowl. Beat with a mixer until creamy.

Add in half the powdered sugar and beat until combined.

Add in the lime juice and milk and mix well.

Continue adding the powdered sugar in half cup increments until desired consistency is reached.

To make the cake place one cake round on a cake board. Pipe a ring of frosting around the top. Fill the ring in with the jam then top with the second cake.

Reserve 1 cup of frosting for decorating then use remaining frosting to cover the top and sides of the cake.

Tint the remaining frosting any color you desire and pipe decorations on the cake.

Enjoy within 3 days.