Preheat the oven to 375°F. Line a 9-inch cake pan with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar. Mix on low until combined and there are no butter chunks. Add the eggs, coconut milk, and sour cream and mix on low until combined.

In a separate bowl, add the flour, coconut flour, cinnamon, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until combined into a smooth batter, scraping down the sides of the bowl as needed. Add in the cranberries and fold to combine completely.

Pour the batter into the prepared cake pan and spread out evenly. Bake for 20 minutes. Set a timer. While the cake is baking, prepare the topping.

To make the topping: Add the flour, cane sugar, cinnamon, and Chinese Five Spice to a medium bowl and swirl together. Add the 6 tablespoons melted butter and fold together with a spatula until you have a paste.

Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.

To make the glaze: Add the powdered sugar and water into a small bowl and whisk together. Drizzle the glaze on top of the cake.

Store in an airtight container for up to 7 days.