Veronica has been a part of the Beazley House for 21 years starting as a teenager and working her way up. She effectively can manage the Beazley House Bed & Breakfast Inn when the Beazleys are away. This is a creation of hers that is melt in your mouth delicious!
2 Tbsp. canola oil
1 C. sugar
2 tsp. vanilla
1 can (20 ounce) crushed pineapple
4 cups unbleached flour, divided
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 C. plain yogurt
3/4 C. orange juice
1 1/2 C. sweetened coconut flakes
1 C. dried cranberries
Preheat oven at 325 degrees F. Prepare 3 small or 2 large bundt pans with non-stick cooking spray.
To make the batter, in a large mixing bowl combine canola oil, sugar, eggs, vanilla and pineapple. Mix thoroughly. Then add 2 cups of flour, baking soda and baking powder. Mix until smooth.
Finally, add in 2 more cups of flour, the orange juice, coconut flakes and dried cranberries. Mix thoroughly.
Fill pans 2/3rds full of batter. Bake in preheated oven @325 degrees F for about 45 minutes or until toothpick comes out clean.