Pina Colada Cakes in Jars

Preheat oven to 325°. Wash 8 wide mouth 1-pint canning jars with lids in hot, soapy water. Let dry on clean paper towels or dish towels. Generously grease inside of each jar.

Drain crushed pineapple a colander, squeezing to get as much of the juice out as possible; reserve juice. Put the well-drained pineapple in a food processor; pulse until smooth. Measure out 1 1/2 cups of the puree. If necessary, to make 1 1/2 cups, add a small amount of the reserved juice. Set puree aside. Discard remaining juice or freeze to use as liquid for a cake or other dish.

With an electric mixer, cream butter and brown sugar until light. Beat in eggs, beating well after each addition. Beat in pineapple puree and rum; set aside.

Into another bowl, sift together flour, baking powder, and baking soda. Gradually add the dry ingredients, about 1/3 at a time, to the pineapple batter mixture, beating well after each addition to make a thick batter. Stir in coconut.

Measure 1 level cupful of batter to spoon into a jar. Repeat with remaining batter and jars. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes. Cake should spring back when lightly touched with finger.

About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used.

When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.
Makes 8 cakes.
These cakes may be frozen, and should be stored in the refrigerator after opening. Storage time should be as for any other cake, since sealing a baked cake in a jar is not reliable way to keep them bacteria-free. Be sure to indicate storage instructions on the tag if giving as gifts.

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