Glazed Cranberry and Orange Bundt Cake

For the cake:
Preheat oven to 350ºF. Grease a 10-inch bundt or tube cake pan and coat with white sugar, dumping out excess sugar.

In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside. Combine the milk and orange juice in a small glass. Set aside.

Add the coconut oil and sugar to a large bowl and use a mixer to beat together until creamed. Add the eggs, one at a time, mixing until well combined. Using a third at a time, add in the flour mix and the milk/juice mix. Beat at low speed until everything is combined. Fold in the chopped cranberries. Spoon batter into prepared pan.

Bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven and set it on a rack. Cool cake in the pan for 10 minutes. Invert cake out of pan onto a serving plate and cool completely.

For the glaze:
In a small bowl, combine the powdered sugar with half of the orange juice. Mix well, adding more juice as needed to make a pour-able glaze. Spoon glaze over cooled cake. Garnish as desired.