Pina Colada Cake In A Jar

* 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