Make the cake.  Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil a loaf pan.

In a large bowl, beat the sugar, vanilla, zest, and oil until well combined and lightened in color and texture.  Beat in the eggs one at a time.  Stir in half the flour, followed by all of the milk.  Finish the batter by stirring in the remaining flour, seeds, and baking soda.  Stir in the cranberries until well distributed, and pour into the prepared pan.

Bake for 45-55 minutes until golden brown and a toothpick inserted in the center comes out clean.  Cool completely in the pan.

Once the cake is cool, make the glaze.  In a small bowl, place all the ingredients (starting with 2 tablespoons of the milk).  Microwave on high for 30 seconds, then stir vigorously, mashing the cranberries into the coconut butter.  If not fully melted, microwave 15 additional seconds.  Once the glaze comes together, pour over the cake, slice, and serve.

Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.