Heat oven to 350°. In the bowl of a standing mixer with whisk attachment or using a hand mixer, cream together the butter and sugar. Mix in the milk and coconut milk. Mix in the eggs and almond extract. Stir in the flour, salt and baking powder. Stir in cranberries. Pour into a greased 9 x 13 baking dish and bake 1 hour. Let cool before serving. Tip: top with scoop of ice cream or whipped cream. Recipe courtesy of Chef Irene Li from the Cranberry Chef Collective.