Preheat oven to 350°F. Grease and flour an 8” ring mold pan; set aside.

Using a countertop mixer, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium-high speed).

Add eggs one at a time, mixing on low after each addition until fully incorporated.

In a separate bowl, whisk together salt, baking powder and flour.

Add half of the flour mixture to the mixer bowl; mix on low until fully incorporated. Repeat with remaining flour mixture.

Add sour cream, buttermilk, vanilla, coconut flakes; mix on low until well combined. Gently fold the halved cranberries into the batter.

Pour batter into greased pan. Bake at 350°F for 55-57 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool at room temperature for at least 30 minutes before removing from pan.

Using a countertop mixer, beat butter on medium speed for 2-3 minutes.

Add powdered sugar ½ cup at a time, mixing on low speed after each addition until well incorporated.

Add salt, vanilla and milk. Beat on medium speed for 3 minutes.

Using a small saucepan, add the sugar and water. Place pan over low heat and stir until sugar has dissolved.

Bring mixture to a light simmer and then remove from heat.

Stir in cranberries. Cover and refrigerate for 8 hours, or overnight.

Drain cranberries. (Tip: Reserve this soaking liquid for holiday cocktails!)

Place superfine sugar in shallow bowl. Add cranberries and toss until well coated.

Spread cranberries out on a baking sheet in a single layer. Let dry at room temperature for 1 hour.

Place the Frosting in a microwave-safe bowl. Microwave on low power for 10-12 seconds, or until frosting is just barely pourable.

Remove cake from pan and pour frosting over top of cake.

Sprinkle additional flaked coconut generously on top of frosting. Fill center of cake with Sugared Cranberries.