Cranberry Coconut Upside Down Cake

Cranberry Coconut Cake {Beard and Bonnet} #gfree #dairyfree

We have finally reached the end of the posts that I created while we were still in Georgia! I cannot wait to begin sharing with you what I have been working on here in California and although I am bursting at the seams to share my newest food discoveries with you this cake was too amazing to leave behind. I used a bag of frozen cranberries that I had on hand for this, but I am positive that fresh or frozen berries would be an amazing substitution. The coconut cake layer is soft and spongy like a pound cake. I love how it drinks up the sauce from the cranberries and still allows the subtle coconut flavor to come through.

Cranberry Coconut Upside Down Cake
Inspired by Simple Vegetarian Pleasures by Jeanne Lemlin
Serves 8
Fruit Layer:
2 cups fresh or frozen cranberries or other berries
1/2 cup finely chopped walnuts
1/2 cup sugar
Cake Layer:
8 Tbsp. Earth Balance or butter, softened, plus more for greasing dish
2/3 cup sugar
1 egg
1/2 tsp.g-free vanilla extract
1/4 tsp. g-free coconut extract
1 cup Better Batter g-free all purpose flour
1 tsp. baking powder
1/4 tsp salt
1/2 cup coconut milk
Confectioner’s sugar for dusting

Cranberry Coconut Cake {Beard and Bonnet} #gfree #dairyfree

Preheat the oven to 350 F. Lightly grease a 1 1/2 quart-capacity baking dish.

Arrange the cranberries evenly on the bottom of the dish. Sprinkle on the walnuts and sugar.

In a large bowl use an electric mixer to beat the butter and sugar together until light and somewhat fluffy. Add teh egg and the extracts, beat until very smooth and fluffy.

Sprinkle in the flour,baking powder, and salt; beat for another couple of seconds. Pour in the coconut milk and beat until combined.

Use a spoon to drop small mounds of batter all over the cranberries. Then use a narrow off set spatula to spread the batter evenly and cover all of the berries.

Bake approximately 45 minutes, or until the cake springs back when you gently press the center with your finger. Cool completely before serving. Dust the top of the cake with confectioner’s sugar just before serving.


  1. Martha Black January 3, 2021 at 12:20 pm

    Beautiful cake but I am enamored with the sugar sifting tool (spoon).
    Wherever did you find it?

    1. [email protected] January 6, 2021 at 11:28 am

      Hi Martha!Thank you, I love that little spoon too. I found it at a little antique store years ago. It is such a treasure!

  2. Debbie November 12, 2013 at 1:10 pm

    Did you use canned coconut milk or the dairy free alternative i.e So Delicious. It looks scrumptious. Thanks

    1. Meg November 12, 2013 at 2:19 pm

      Thank you Debbie! I used Trader Joe’s version of So Delicious. I have made this cake a few times and used both vanilla and unsweetened coconut milk. I prefer the vanilla, but either work fine:)

  3. Teshia November 8, 2013 at 2:26 pm

    I found this on Pinterest, beautiful! Where did you get your dusting spoon? ADORABLE!!!

    1. Meg November 8, 2013 at 5:47 pm

      Hi Teshia,

      I actually picked it up in a little antique store in Hogansville, GA called William and Mary’s. If you are ever traveling to Atlanta you should take a trip down to Hogansville, it is the cutest little town you have ever seen.

  4. Jennifer S. May 31, 2013 at 12:24 pm

    What is your weight equivalent of “1 cup of Better Batter”? I also use better batter and usually weigh it. Thank you – I love your blog!

    1. Meg June 4, 2013 at 7:41 am

      Thanks Jennifer! A cup of Better Batter weighs 165 grams. Happy baking!


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