Preheat oven to 325 degrees F. Grease a bundt pan with coconut oil and set aside.

Whisk together dry ingredients in a small mixing bowl. Set aside.

In a larger mixing bowl, beat coconut oil, honey and orange juice together until combined. Add eggs and vanilla and whisk until smooth.

Add dry mixture into wet in three additions, mixing well after each.

Fold in orange zest and cranberries.

Pour batter into prepared pan, tapping on the counter to release any air bubbles.

Bake on center rack for 35 - 45 minutes until a toothpick inserted into the center comes out clean.

While cake is baking, make the cranberry sauce by combining all ingredients into a small sauce pan. Bring to a boil then reduce to a simmer and let simmer until cranberries have broken down and mixture has begun to thicken. Set aside until cake is done baking.

When cake is done, remove from the oven and let cool in pan for 15 - 20 minutes. Carefully flip over and release. Let cool completely before slicing.

When ready to serve, top with a dollop of cranberry sauce and enjoy.

Merry Christmas!