This is the new Chocolate Pavorati with a pineapple coconut frosting of my own invention. I made three 8” layers, rather than two 9” layers.
The Pavorati was very nice and moist, and the cake was a big hit. Although the White Chocolate Whisper Cake is my fave white cake, and the Golden Luxury Butter Cake is my fave yellow (both use white chocolate), the Pavorati does not top my choloate list—it is still topped by The Chocolate Fudge Cake and the Perfect All American Chocolate Cake & Torte.
My frosting was made up of odds and ends—1c milk in which I’d steeped 1c. sweetened coconut (then drained) and thickened with 1/4 c flour; 1c coconut milk, cooked down to 1/2 c; 5oz powdered freeze dried pineapple; 2 sticks of butter; 8 oz white chocolate; some dried, unsweetened coconut; and a little bottle of Malibu rum (which you couldn’t taste and which I might have just as well have drank—drunk?). It was VERY good, light and fluffy and went perfectly with the chocolate cake.
More dried, unsweetened coconut on the outside.
The cake was a big hit—I also found it very delicious! All of the flavors blended wonderfully.