• Preheat your oven to 350°F (175°C).
• Grease an 8-inch (20 cm) round cake pan with a little coconut oil or cooking spray. Line the bottom of the pan with parchment paper for easy removal.
• In a large mixing bowl, whisk the butter and brown monk fruit until smooth.
• Whisk in the eggs and vanilla.
• Add the coconut flour, baking powder, salt and spices. Whisk well to ensure even distribution of the dry ingredients. Add the coconut milk for a smoother batter (this may be optional).
• Gently fold in the cranberries into the batter. This will add a delightful tartness and bursts of flavor to your cake.
• Pour the cake batter into the prepared cake pan and spread it out evenly using a spatula.
• Place the cake pan in the preheated oven and bake for approximately 25-30 minutes. The cake is done when it's firm to the touch and a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
• Afterward, carefully remove the cake from the pan and let it cool completely on a wire rack. This prevents condensation from forming on the bottom of the cake.

Make the Frosting

• Beat the softened cream cheese, allulose, vanilla extract and orange rind together until you have a smooth and creamy frosting.

Frost the Cake

• Once the cake has cooled completely, spread the frosting evenly over the top using a spatula.
• Optional decorations - fresh cranberries and desiccated coconut.
• Slice and serve!