Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a mixing bowl, sift together the almond flour and baking powder. In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs, one at a time, mixing well after each addition. Gradually combine the dry ingredients with milk until a smooth batter forms, ready for baking.

Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

Prepare the cranberry filling by combining cranberries with sugar in a saucepan over medium heat. Stir until the cranberries burst and the mixture thickens, about 10-15 minutes. Let cool to room temperature.

To create the coconut custard filling, whisk egg yolks with sugar until pale. Heat milk (or coconut cream) until just simmering, then whisk into the egg mixture. Return to saucepan over low heat, stirring constantly until thickened, about 10 minutes. Fold in white chocolate until melted and smooth. Allow to cool completely.

Assemble the cake by placing one layer on a serving plate, spreading a layer of cranberry filling, then a layer of coconut custard. Repeat with the second layer, finishing with the final cake layer on top.

Sprinkle shredded coconut over the top and sides, and garnish with sugared cranberries for an elegant touch.