Bevann: I found a couple graham cracker cake recipes on the web, but so far not one that included pineapple. I'll post the onces I did find.


Title: Graham Cracker Cake
Categories: Cakes
Yield: 6 servings

25 Double graham crackers,
-broken (3 1/3 cups)
1/2 c Shredded desiccated coconut
-(unsweetened, if desired)
2 1/2 ts Baking powder
1/2 c (1 stick) unsalted butter
1 cup superfine or strained sugar
4 large egg yolks
1 ts vanilla extract
1 cup milk
4 large egg whites
1/8 ts Cream of tartar

Mocha Whipped Cream Filling (recipe next post)

Position a rack in the lower third of the oven and preheat to 350
degrees. Butter two 9-inch layer pans and line the bottoms with
parchment paper circles. Rebutter parchment paper.

Put broken graham crackers and coconut into the container of a food
processor fitted with steel blade. Process until the cracker crumbs
and coconut are ground very fine. Add the baking powder and pulse 6
to 8 times to blend. Set aside.

Cut the butter into 1-inch pieces and put them in the large bowl of an
electric mixer fitted with beaters or paddle attachment. Soften on
low speed. Increase speed to medium-high and cream the butter until
smooth and light in color, about 1 1/2 to 2 minutes.

Add the sugar, 1 Tbsp at a time, take 6 to 8 minutes to blend it in
well. Scrape the sides of the bowl occasionally.

Add the the yolks, 2 at a time at 1-minute intervals, scraping the
sides of the bowl as necessary. Beat 1 minute longer. Blend in the
vanilla.

Reduce mixer Speed to low. Add the crumb mixture alternately with the
milk, dividing the crumbs into three parts and the liquid into two
parts, starting and ending with the crumbs. Scrape the sides of the
bowl and mix for 10 seconds longer. Transfer to a large bowl and set
aside.

Put the egg whites in a separate bowl and beat them on medium speed
with clean dry beaters or whip attachment until frothy. Add the
cream of tartar and increase the speed to medium high. Beat until
the whites form firm moist peaks. With a 2 3/4 inch wide rubber
spatula, fold in one quarter of the whites to lighten the batter,
taking about 20 turns. Fold in the remaining whites, taking about 20
additional turns.

Spoon the batter into the prepared pans, smoothing the surface with
the back of a tablespoon. Bake in the preheated oven 25 to 30
minutes, or until cake begins to come away from the sides of the pan
and is springy to the touch.

Remove cake from oven. Set the pans onto cake racks for 10 minutes
to cool slightly, then invert onto racks sprayed with nonstick
coating. Lift off the pans and carefully peel off the parchment. When
the cake is completely cool, fill and frost.
_________________________________________________
Mocha Whipped Cream Filling (for Graham Cracker Cake)


Categories: Cakes
Yield: 6 servings

2 1/2 c Heavy cream, well chilled
1/3 c Strained confectioner's
-sugar
3 tb Strained unsweetened cocoa
1 ts Coffee zest (see note)
2 tb Kahlua or Tia Maria
1/2 ts Unsweetened cocoa, for
-garnish

Pour cream into a well-chilled mixing bowl. Beat in an electric mixer
fitted with chilled beaters or whip attachment. Stir in the
confectioner's sugar and cocoa and beat on medium speed until the
cream begins to thicken. Add the coffee zest and liqueur. Continue
whipping until cream reaches the soft peak stage, and remove from the
mixer. Finish beating by hand using a wire whisk, whipping until
cream is quite thick but not grainy. Refrigerate.
Note: to make coffee zest, add 3 parts coffee crystals to 1 part
boiling water.
To assemble the cake, split each layer into halves. Set the first
layer on a serving plate, top side down. Fit a 14-inch pastry bag
with a large no. 5 plain tube, and fill it 1/3 rd full with mocha
whipped cream. Starting 1/2 inch from the edge, pipe a circle of
cream around the top of the layer. Fill center of the circle with
additional cream, smoothing surface with a large metal offset
spatula. Repeat with the second and third layers, placing them cut
side up. Arrange the top layer cut side down, aligning layers so the
sides of the cake are even.
Empty the remaining whipped cream into the pastry bag. Pipe 1/2 inch
whipped cream dots on the top layer, beginning at the outer edge.
Each dot should touch the preceding one, forming a ring. Continue
working toward the center of the cake until the entire surface is
covered.
Place 1/2 tsp cocoa in a very fine mesh strainer. Gently tap the
strainer over the surface of the cake to give it a light dusting of
cocoa. Place the cake in the refrigerator uncovered to chill, but
remove from refrigerator at least 1 hour before serving.
Storage: Store leftover cake in the refrigerator under a foil tent.
This cake will keep for up to three days.