1 can pineapple -- (20 oz) crushed 1 c margarine -- at room temperature 3 1/2 c brown sugar -- packed 4 egg whites -- whipped 1/2 c rum 3 1/3 c unbleached flour 1 1/2 tsps baking powder 1 tsp baking soda 1 c 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 temperat ure. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure ou t 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, hal f brown sugar until light and fluffy. Beat in egg whites and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking sod a. Gradually, add to pineapple mixture in thirds, beating well with each additi on. 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 ce nter of oven. Bake 40 minutes. Keep lids in hot water until they're used. Whe n cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper to wel. Carefully put lids and rings in place, then screw tops on tightly shut. P lace jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth and then glue on flowers , ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid 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" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).
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