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1
Stir butter, 1/2 cup sugar and milk over low heat for 2-3 mins, until melted and combined. Remove from heat and let cool for 10 mins. Add yeast, orange zest and eggs. Mix until combined. Set aside until foamy.
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2
Place flour in a large bowl. Make a well in the center and mix in milk mixture until combined. Turn out onto a lightly floured work surface and knead for 6-8 mins, until smooth. Return dough to bowl, cover and let proof in a warm place for 1 hour, or until doubled in size.
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3
Meanwhile, to make the custard, mix coconut milk powder, custard powder, remaining sugar and 1 1/4 cup water in a saucepan until smooth. Stir over low heat for 3-4 mins, until thick enough to coat the back of a wooden spoon. Transfer to a bowl and cover surface directly with plastic wrap to prevent a skin from forming. Set aside to cool.
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4
Punch down dough. Turn out onto a lightly floured work surface and knead in cranberries. Roll out into a 10x14 inch rectangle. Place on a baking tray lined with parchment paper. Spread custard down the center lengthwise, spreading out to 5 inches wide. Using scissors or a sharp knife, cut uncovered edges of dough at 3/4 inch intervals towards custard. Starting from top, fold each strip of dough over custard, alternating sides and pressing edges lightly to join. Cover and set aside to proof for 30 mins.
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5
Preheat oven to 400u00b0F. Brush loaf with reserved beaten egg. Bake for 30 mins, or until golden brown. Let cool on a wire rack.
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6
Sift powdered sugar into a bowl. Add coconut and 2 tbsp water. Mix until combined then drizzle over loaf and sprinkle with almonds. Let icing set before serving.
