To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with coconut oil to ensure that the entire pan is well-coated. Set aside.
Place the cranberries in a food processor fitted with the "S" blade and process until the pieces are all uniform in size and very small. Transfer to a bowl and set aside.
Place the eggs and the coconut sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is paler in color and fluffy. With the mixer running on medium speed, slowly add the cooled butter, coconut milk, orange juice and zest, and the coconut extract. Mix until incorporated.
In a large mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated. Add the ½ cup finely chopped cranberries and fold until incorporated into the batter.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Cool for 10-15 minutes in the pan on a wire rack, then invert onto a plate and allow the cake to cool completely.
To make the glaze combine the confectioners' sugar, orange juice, and zest in a bowl and stir until combined with no chunks of sugar remaining. Pour the glaze directly over the cooled cake or drizzle over the cake with a spoon.