Preheat oven to 350 degrees.

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. (The eggs work as your leavening agent in this recipe, so be sure to follow this step closely.)

Add the butter, vanilla and almond extract and beat for two more minutes.

Stir in the flour and salt until just combined.

Add the cranberries, coconut and 3/4 cup of the almonds and stir to mix throughout. The batter will be very thick.

Spread batter in a buttered 9x13 pan (insulated, if you have one).

Sprinkle with remaining almond slivers and Wilton large white crystal sugar sprinkles.

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.

Let cool completely before cutting into small pieces, about 1"x2" and place in cup cake liners.