Cran-Orange Coconut Cake

• 1/2 cup dried cranberries
• 1/4 cup orange juice
• 1/2 cup chopped pecans
• 2 tablespoons grated orange zest
• 2 tablespoons brown sugar
• 3/4 cup butter, softened
• 1 cup sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plus 2 tablespoons sour cream
• 1-1/2 cups sweetened shredded coconut
• Confectioners' sugar

1. In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a small bowl; add pecans, orange zest and brown sugar. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in coconut.
3. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.
4. Bake at 325u0b0 for 50-60 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

cranberries, orange juice, pecans, orange zest, brown sugar, butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, sour cream, coconut, confectioners

Taken from www.tasteofhome.com/recipes/cran-orange-coconut-cake/ (may not work)