In a saucepan combine the cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle finely chop the cranberries. Place in a bowl, add pecans, orange peel, and brown sugar, set aside.
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, mix well after each addition. Stir in vanilla. Combine the dry ingredients, add to creamed mixture alternately with sour cream, beating just until smooth. Fold in coconut.
Spoon 1/3 batter into a greased and floured 10 inch fluted tube ban. Spoon 1/2 of the cranberry mix over the batter. Repeat the layers. Carefully spread remaining batter over cranberry mix.
Bake at 325 degrees for 50-60 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack. Cool completely. Dust with powder sugar.
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