Bread In Jars: Pina Colada

Directions

1. Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in warm soapy water and let drain, dry, and cold to room temperature. Generously prepare jars with cooking spray and flour.
2. Drain pineapple for 10 min, reserving juice. Puree liquid removed pineapple in a blender. Measure out 1 1/2 c. puree, adding a little juice if necessary to make 1 1/2 c.. Set puree aside. Throw away remaining juice. In a mixing bowl, combine applesauce, half brown sugar till light and fluffy. Beat in egg whites and pineapple puree. Set aside. In another mixing bowl, combine flour, baking pwdr, and baking soda. Gradually, add in to pineapple mix in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or possibly they'll tip over) in the center of oven. Bake 40 min. Keep lids in warm water till they're used. When cakes are done, remove jars w! hich are Warm from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cold.
3. Once jars are cold, decorate with round pcs 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
4. (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).
5. NOTES : There's no need to chill them, they keep well in pantry for 6 months.