Sift the flour, baking powder, salt and spices together in a bowl.
Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter and maple syrup.
Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla.
Add the flour mixture in 3 additions, alternating with the coconut cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally.
Spread the batter over cranberry topping.
Bake for 50 to 55 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.