Pina Colada Cake In A Jar

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.