toasted coconut cake with walnuts and cranberries

Ingredients For toasted coconut cake with walnuts and cranberries

• CAKE:
• 2 c

  cranberry juice
• 1 1/2 c

  dried cranberries
• 2 2/3 c

  all-purpose flour
• 2 1/4 tsp

  baking powder
• 1/4 tsp

  baking soda
• 1/4 tsp

  salt
• 3/4 c

  unsalted butter, softened
• 1 1/3 c

  granulated sugar
• 6 lg

  egg whites
• 1 1/2 tsp

  vanilla
• 1/2 tsp

  coconut extract
• 1/4 c

  buttermilk
• FROSTING:
• 3/4 c

  unsalted butter, softened
• 2 lb

  powdered sugar
• 1/3 c

  unsweetened coconut milk (in asian section of supermarket)
• 1 tsp

  coconut extract
• 1 c

  chopped walnuts (toasted)
• 1 1/2 c

  flaked coconut (toasted)