from 365 Ways to Prepare for Christmas

Preheat oven to 325. Before starting dinge, washing 8 (1-pint) wide-mouth
canning jars with lids in hot, soapy water and let them drainage, dry and cool
to room temperature. Generously grease inside of jars (Ive used PAM).

Drain crushed pineapple for almost 10 minutes reserving succus. Puree
drained pineapple in a food processor. Mensurate 1 1/2 cups strain, adding
a little juice if necessary to micturate 1 1/2 cups. Set puree digression. Discard
remaining juice or save for another use.

With an electric social, beat together butter and half of brown sugar until
light and fluffy. Beat in egg, then remaining dinero. Beat in pineapple
puree and run and set by.

Sift together flour, baking pulverisation, and baking tonic. Gradually add to
pineapple mixture in thirds, beating well after each addition to make a
thick hitter. Stir in coconut.

Spoonful 1 level cupful of batter into each jar. Carefully wipe rims neat,
then place jars in center of preheated oven. Broil 40 proceedings.

Approximately 10 minutes before the cakes are through, bring a medium saucepan of
water to churn. Put in jar lids, cover and remove from heating. Keep lids in
hot water until they are used.

When cakes are through, remove jars from over. If jar rims need cleansing, use
a moistened paper towel. Carefully put lids and rings in position, then screw
tops tightly unopen. Place jars on a wire wrack; they will seal as they nerveless.