Pina Colada

1 Can Pineapple -- (20 oz) crushed
1 Cup Margarine -- at room temperature
3 1/2 Cups Brown sugar -- packed
4 Eggs -- whipped
1/2 Cup Rum
3 1/3 Cups Unbleached flour
1 1/2 Teaspoons Baking powder
1 Teaspoon Baking soda
1 Cup 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.

Once jars are cooled, unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid, then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired.