Preheat oven to 350 degrees and spray a 9-inch springform pan with cooking spray.

Wash your cranberries and halve the large ones. In a small bowl, toss together the fresh cranberries and coconut and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, white sugar and salt. Stop mixer and add the cubed butter all at once. Mix on low speed until mixture resembles course bread crumbs.

Stop mixture and measure out 1/2 cup of the flour mixture. Add it to a medium bowl and mix it together with the 1/4 cup of light brown sugar. Use a fork or pastry blender, then set aside.

To the flour mixture in the stand mixer, add the baking powder and soda, ginger and cinnamon. Mix on low until well incorporated. Beat together the buttermilk and egg. Add to the flour mixture and mix on low until just combined. The batter will be very thick.

Gently and evenly spread the cake batter into the prepared springform pan. Top evenly with the cranberries and coconut. Then top evenly with the streusel.

Bake for 45 minutes. Allow to cool on a cooling rack in the pan for 15 - 20 minutes. Remove sides of pan. Carefully run a knife in between the bottom of the cake and the bottom of the pan to separate. Slice and serve.