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1
Preheat oven to 325 degrees F.
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2
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.
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3
Generously grease insides of jars.
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4
Drain crushed pineapple for about 10 minutes in a colander, reserving juice.
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5
Puree drained pineapple in a food processor.
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6
Measure out 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 or reserve for another use.
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9
With an electric mixer, beat together butter and half of brown sugar until light and fluffy.
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10
Beat in eggs, then remaining sugar.
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11
Beat in pineapple puree and rum and set aside.
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12
Sift together flour, baking powder and baking soda.
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13
Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
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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 in center of preheated oven.
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17
Bake 40 minutes.
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18
About 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
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19
Put in jar lids, cover, and remove from heat.
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20
Keep lids in hot water until they're used.
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21
When cakes are done, remove jars from oven.
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22
If jar rims need cleaning, use a moistened paper towel.
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23
Carefully put lids and rings in place, then screw tops tightly shut.
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24
Place jars on a wire rack; they will seal as they cool.
