In a separate small bowl mix gelatin and water, then add to wet ingredients.
In another medium-sized bowl, add dry ingredients and mix well.
Combine wet and dry ingredients together. Fold in cranberries and shredded coconut.
Pour mixture into an 8x8 inch glass baking dish and press down until even and smooth.
Bake at 375 degrees F for about 50 minutes or until toothpick comes out clean.
Notes
If you don't care for the tartness of fresh cranberries, replace them with 1/2 cup dried cranberries.These will keep fresh for 3-4 days in the fridge in a tightly sealed container.