In a medium saucepan, combine 2 cups of cranberries, 1 cup of water, and 3/4 cup of sugar. Cook over medium heat for about 10–12 minutes until the cranberries burst and soften. Once softened, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry, then stir this into the pot. Cook for another 2-3 minutes until thickened, then remove from heat and let cool.

Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. In a large mixing bowl, combine 2 cups of almond flour, 1 cup of sugar, and 6 eggs. Blend until smooth. Divide batter among pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.

In a saucepan over medium heat, whisk together 4 egg yolks and 1/2 cup of sugar until smooth. Gradually add in 2 cups of milk, stirring continuously. Cook for 5-7 minutes until thick enough to coat the back of a spoon. Stir in 1 package of coconut pudding mix and let cool.

Assemble the cake by starting with one almond cake layer on a serving plate, spreading cranberry filling on top, followed by coconut custard. Repeat with all layers. Use remaining custard for frosting.

Cover the cake with plastic wrap and refrigerate for at least 4 hours. Garnish with shredded coconut and cranberries. Serve chilled.