Cran-Orange Coconut Cake

1/2 cup dried cranberries
1/4 cup orange juice
1/2 cup chopped pecans
2 tablespoons grated orange peel
2 tablespoons brown sugar
3/4 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream
1-1/2 cups flaked coconut
Confectioners' sugar

In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a bowl; add pecans, orange peel and brown sugar. Set aside.

In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating just until smooth. Fold in coconut.

Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.

Bake at 325° for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Makes 12-16 servings.