It's coated to protect the thin aluminum from the contents. Otherwise it will perforate, evidently within a few days.

I don't know anything about the coatings themselves. I suspect they're heat-resistant, since a lot of food products are canned hot. But are they all? Who knows? We do know they resist acids and alcohol.

Uncoated/unanodized aluminum oxidizes quickly. Removing the coating from a can will probably lead to its quick demise; of course, it doesn't cost anything to experiment!