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1
Preheat oven at 325F (160C).
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2
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 temperat ure.
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3
Generously prepare jars with cooking spray and flour.
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4
Drain pineapple for 10 minutes, reserving juice.
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5
Puree drained pineapple in a blender.
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6
Measure ou teaspoon 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups.
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7
Set puree aside.
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8
Discard remaining juice.
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9
In a mixing bowl, combine applesauce, half brown sugar until light and fluffy.
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10
Beat in egg whites and pineapple puree.
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11
Set aside.
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12
In another mixing bowl, combine flour, baking powder, and baking soda.
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13
Gradually, add to pineapple mixture in thirds, beating well with each addition.
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14
Stir in coconut.
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15
Spoon 1 level cupful of batter into each jar.
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16
Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the ce nter of oven.
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17
Bake 40 minutes.
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18
Keep lids in hot water until they're used.
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19
Whe n cakes are done, remove jars which are HOT from oven one at a time.
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20
If rims need cleaning, use moistened paper to well.
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21
Carefully put lids and rings in place, then screw tops on tightly shut.
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22
Place jars on a wire rack; they will seal as they cool.
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23
Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc.
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24
on lid, ring and side of jar.
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25
Unscrew the ring (thelid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3 inch larger than the lid) on top and screw the ring back on.
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26
Decorate as desired (example pinking shears).
