Veronica (or “Miss V” as we call her) has been an integral part of the Beazley House for 21 years. She started as a teenager helping her mother, Virginia, clean rooms, and worked her way up. She effectively manages the Beazley House Bed & Breakfast Inn when Jim & Carol are away. This creation combines crushed pineapple, dried cranberries and coconut for a hearty breakfast bread. Served warm with a heaping helping ofyour favorite butter – delicious!
2 Tbsp. canola oil
1 C. sugar
2 tsp. vanilla
1 can (20 ounce) crushed pineapple
4 C. unbleached flour, divided
1-½ tsp. baking soda
1-½ tsp. baking powder
1 C. plain yogurt
¾ C. orange juice
1-½ C. sweetened coconut flakes
1 C. dried cranberries
Preheat oven to 325℉. 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 ⅔’s full of batter. Bake in preheated oven for about 45 minutes or until toothpick comes out clean.