• Preheat the oven to 350°F. Grease a bundt pan thoroughly with cooking spray making sure that the entire pan is well coated. Set aside.
• Whir cranberries in a food processor processing until pieces are quite small. Transfer to a bowl and set aside.
• In the bowl of a stand mixer, mix eggs and sugar on medium-high speed until mixture is pale in color, about 4-5 minutes. Reduce speed to medium and add the melted cooled butter, buttermilk, coconut milk, grated ginger, extracts and orange zest. Mix until incorporated.
• While wet ingredients are being mixed, in a large mixing bowl, combine flour, baking powder, baking soda, ground ginger and salt until combined. Add the wet mixture to flour mixture gently folding just until incorporated. Add cranberries and gently fold until just incorporated.
• Pour batter into prepared bundt pan and bake for 45 minutes until the cake is golden brown and a toothpick inserted into the cake has a few crumbs clinging to it.
• Cool for 15 minutes in the bundt pan on a wire rack, then invert onto a plate and allow the cake to cool completely.

To make the glaze

• In a medium bowl sift confectioners' sugar and add coconut milk, and vanilla extract. Whisk until combined. Use a spoon to drizzle glaze over cooled cake or transfer to measuring cup and pour glaze directly over the cooled cake.
• Garnish with sugared cranberries, chopped crystallized ginger and bay leaves and thyme if using.