In a bowl mix semolina with milk , 2 tbsp of yogurt and keep aside for about 20 mins.
Preheat oven to 350°F / 180°C for 15 mins.
In a bowl, add sugar and orange zest and rub zest into fine sugar granules.
Add oil and mix, till sugar mixes well.
Add rest of the yogurt and mix well.
Mix together milk powder, dessicated coconut , baking powder, baking soda and salt.
Add soaked semolina to yogurt and sugar mix. Also add milk powder and coconut mix.
Add orange juice. You can also add milk in place of juice.
Add dusted finely chopped almonds and cranberries.
Mix everything together and fold nicely. Batter should be of dropping consistency.
Transfer the batter to lightly oiled cake tin or lined with parchment paper. I used small 3 Cup bundt pan. You can use 6" cake tin.
Bake in preheated oven for about 35-40 mins.
Once the cake starts to leave the sides of cake pan, do the toothpick test. If it comes out clean or with 1-2 cake crumbs, cake is done.
If the top starts to brown and there is sticky batter on the tooth pick, cover cake tin with aluminium foil and bake for another 10 mins.
Once done, take out from the oven, let it stand for about 5 mins, then gently take out and cool on the wire rack.
Cut into pieces once the cake completely cools down.