Cranberry-Citrus & Coconut Cake

Heat oven to 350 degrees F. Lightly butter and flour pan

To make cake

Place flour, coconut, baking powder, and salt in a bowl and whisk to blend; set aside.

Transfer mixture to a food processor or blender and process until coconut is coarsely crumbed.

Place cranberries in a food processor or blender and process untilcoarsely crumbed.

Transfer to a bowl; set aside.Using an electric mixer or a food processor beat the sugar, eggs, and zest in a large bowl until pale and fluffy. Keep the mixer or food processor running and gradually add in oil and beat for about two minutes. With the mixer or food processor still running, add in coconut cream then orange juice and continue to beat until combined. Turn off mixer or food processor.

Add flour mixture into wet ingredients and using a sturdy wooden spoon or spatula, fold and mix until combined.

Add in cranberries and fold until combined.

Pour batter into prepared cake pan and bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 45-55 minutes.

Transfer to a rack and cool completely before glazing.To make the citrus glaze

Add powdered sugar and orange juice in a bowl and mix to combine.

Pour finished glaze over cooled cake and set aside for 30 minutes for glaze to set. Optional: garnish with sugared cranberries.