Pineapple Cake Filling

[FoodMan]

I am in charge of making a coconut cream cake with a pineapple filling. I do have the coconut cake part down, but I am not sure how to incorporate the pineapple into the filling. My thought is to make a buttercream and fold in sweet pineapple chunks. But, do I use canned pineapples or should I use fresh and cook/sweeten them myself? I am also worried about the filling turning too wet. So another idea is to simply layer sliced pineapple between the cake layers and top with the buttercream filling.

Anyone ever done this before? Any ideas are welcome. Thanks.

[sanrensho]

Is a pineapple buttercream out of the question? You could puree the pineapple and cook it down if necessary before incorporating into your buttercream.

[CaliPoutine]

Id go with the above idea, but use very well drained crushed pineapple. First make a simple syrup with the juice and brush the layers with it.

[MGLloyd]

I would take crushed pineapple and turn it into a thick filling with cornstarch or tapioca. This will give you a straight pineapple flavor not masked by anything else.

[FoodMan]

I would take crushed pineapple and turn it into a thick filling with cornstarch or tapioca.  This will give you a straight pineapple flavor not masked by anything else.

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thanks for all the suggestions so far...they all sound good and this cornstarch idea just gave me another one! Maybe a pastry cream base with lots of crushed pineapple.

[Ling]

You could also partially oven-dry the pineapple if you're worried about it being too wet...

I think the cake would look very nice if you decorated it with oven-dried pineapple rings!

[ruthcooks]

I used to make a two layer white cake with pineapple filling and sour cream coconut icing for one of my restaurants.

Pineapple filling for two layers: 1/3 C. cornstartch, 3/4 C. sugar, 3 T. orange juice, 1 t. grated orange zest, 1 lb. 4 oz. can crushed pineapple, undrained, and 1/2 C. butter, cooked until thick and cooled.

Icing was 1 C. sour cream, 1 C. coconut, with 1 C. whipped cream folded in. Pineapple went between layers and on top, with icing on sides and 1" border around top outer edge.

[ludja]

I used to make a two layer white cake with pineapple filling and sour cream coconut icing for one of my restaurants.

Pineapple filling for two layers:  1/3 C. cornstartch, 3/4 C. sugar, 3 T. orange juice, 1 t. grated orange zest, 1 lb. 4 oz. can crushed pineapple, undrained, and 1/2 C. butter, cooked until thick and cooled.

Icing was 1 C. sour cream, 1 C. coconut, with 1 C. whipped cream folded in.  Pineapple went between layers and on top, with icing on sides and 1" border around top outer edge.

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Yum, that sounds like a great combination. Thanks for sharing it. I could also picture lime, maybe kirsch, as a flavor variant in the pineapple filling.

Edited March 31, 2006 by ludja (log)