*  Exported from  MasterCook  *

                        PINA COLADA CAKE IN A JAR

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pineapple -- (20 oz) crushed
   1      c             margarine -- at room temperature
   3 1/2  c             brown sugar -- packed
   4                    eggs -- whipped
     1/2  c             rum
   3 1/3  c             unbleached flour
   1 1/2  tsps          baking powder
   1      tsp           baking soda
   1      c             coconut -- shredded

Preheat oven at 325.  Before starting batter, wash 8 (1 pint) wide mouth 
canning jars with lids in hot soapy water and let drain, dry, and cool 
to room temperature.  Generously prepare jars with cooking spray and 
flour. Drain pineapple for 10 minutes, reserving juice.  Puree drained 
pineapple in a blender.  Measure out 1 1/2 cups puree,  adding a little 
juice if necessary to make 1 1/2 cups.  Set puree aside. Discard 
remaining juice.  In a mixing bowl, combine applesauce, half  brown 
sugar until light and fluffy.  Beat in eggs and pineapple puree.  
Set aside.  In another mixing bowl, combine flour, baking powder, and 
baking soda.  Gradually, add to pineapple mixture in thirds, beating 
well with each addition.  Stir in coconut.  Spoon 1 level cupful of 
batter into each jar.  Carefully wipe rims clean, then place jars on 
baking sheet (or they'll tip over) in the center of oven.  Bake 40 
minutes.  Keep lids in hot water until they're used.  When cakes are 
done, remove jars which are HOT from oven one at a time.  If rims need 
cleaning, use moistened paper towel.  Carefully put lids and rings in 
place, then screw tops on tightly shut.  Place jars on a wire rack; they 
will seal as they cool.




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NOTES : Recipe By: 365 Ways To Prepare For Christmas