Pina Colada Jar Cakes
1 (20 ounce) can unsweetened crushed pineapple
1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened
3 1/2 cups packed light brown sugar
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
Preheat oven to 325 degrees F.
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. Generously grease insides of jars.
Drain crushed pineapple for about 10 minutes in a colander,
reserving juice. Purée drained pineapple in a food processor.
Measure out 1-1/2 cups purée, adding a little juice if necessary to
make 1-1/2 cups. Set purée aside. Discard remaining juice or reserve
for another use.
With an electric mixer, beat together butter and half of brown sugar
until light and fluffy. Beat in eggs, then remaining sugar. Beat in
pineapple purée and rum and set aside. Sift together flour, baking
powder and baking soda. Gradually add to pineapple mixture in
thirds, beating well after each addition to make a thick batter.
Stir in coconut. Spoon 1 level cupful of batter into each jar.
Carefully wipe rims clean, then place jars in center of preheated
oven. Bake 40 minutes.
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