Prep 30 mins
Cook 40 mins
I live to give this cake as gifts. Sometimes I give this one to myself.
- 1 (20 ounce) can unsweetened crushed canned pineapple
- 4 ounces unsalted butter, plus
- 3 tablespoons unsalted butter, softened
- 3 1⁄2 cups packed light brown sugar
- 4 eggs
- 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 cool.