1. Place cranberries, zest, lemon juice, honey and water in a small saucepan over medium heat and stir until the cranberries "pop" and create a compote, set aside. This step takes 5-10 minutes.
2. In a medium size bowl, mix together eggs, milk, honey, pumpkin, lemon juice, lemon zest and vanilla. Mix well to combine.
3. Add the cinnamon, baking soda and coconut flour to a small bowl. Mix until ingredients are combined then add flour mixtureto the wet ingredients. Mix well until a batter forms.
4. Spray cooking spray on the bottom of a 9 inch cake pan or 8x8 pan. You can also line the pan with parchment paper.
5. Spread Cranberry compote evenly on the bottom of the pan.
6. Spoon the batter evenly on top of the compote.
7. Bake at 350 degrees for about 30 minutes or until top is golden. Let cool and then take the cake out of the pan and carefully flip over so that the cranberry side is on top.
8. Top with Lemon Curd, pecans and white chocolate,if desired!