Pina Colada Jar Cakes

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 (20 ounce) can unsweetened crushed canned pineapple
• 4 ounces unsalted butter, plus
• 3 tablespoons unsalted butter, softened
• 3 1/2 cups packed light brown sugar
• 4 eggs
• 1/2 cup dark rum
• 3 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sweetened flaked coconut

Recipe

• 1 preheat oven to 325 degrees f.
• 2 before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature.
• 3 generously grease insides of jars.
• 4 drain crushed pineapple for about 10 minutes in a colander, reserving juice.
• 5 purée drained pineapple in a food processor.
• 6 measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups.
• 7 set purée aside.
• 8 discard remaining juice or reserve for another use.
• 9 with an electric mixer, beat together butter and half of brown sugar until light and fluffy.
• 10 beat in eggs, then remaining sugar.
• 11 beat in pineapple purée and rum and set aside.
• 12 sift together flour, baking powder and baking soda.
• 13 gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
• 14 stir in coconut.
• 15 spoon 1 level cupful of batter into each jar.
• 16 carefully wipe rims clean, then place jars in center of preheated oven.
• 17 bake 40 minutes.
• 18 about 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
• 19 put in jar lids, cover, and remove from heat.
• 20 keep lids in hot water until they're used.
• 21 when cakes are done, remove jars from oven.
• 22 if jar rims need cleaning, use a moistened paper towel.
• 23 carefully put lids and rings in place, then screw tops tightly shut.
• 24 place jars on a wire rack; they will seal as they cool.