Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil (VERY important!)
In a large bowl, combine the dry ingredients.
In a separate bowl, whisk together the eggs, lemon extract, coconut milk, and syrup.
Stir into dry ingredients, then add in cranberries, and pour into greased pan.
Bake in oven for 35-40 minutes, until toothpick inserted comes out clean.
Let cool for 30 minutes (VERY important!) on a wire rack before turning upside-down onto a serving platter.
Let cool another 10-15 minutes before serving. Enjoy!
For the glaze:
Combine the coconut cream, coconut milk, syrup, vanilla and lemon juice in a bowl. It will thicken, so add lemon juice slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.