Preheat oven to 350°F.

Add the coconut oil to an 8-inch cast-iron skillet. Spread the oil around the pan and allow any remaining oil to sit in the bottom of the skillet.

Add the remaining ingredients to a blender - except for the cranberries and chocolate. Blend until smooth.

Fold the cranberries and chocolate chips into the batter, then pour the batter into the skillet.

Bake at 350°F for 30 minutes or until a toothpick comes out clean.

Let cool on a wire rack.

Garnish with whipped coconut cream if desired, then serve.

Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.

Place the cream into a bowl and whip with a hand mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.

Place the whipped cream in the fridge until you’re ready to garnish the cake.

Save the leftover coconut milk for a smoothie!