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In a 2 quart saucepan, combine the cranberries, the 3/4 cup of sugar, the water, and orange juice, cover and simmer for 10 minutes. Sift together the flour, baking powder, salt, and the 2 tablespoons of sugar, stir in the coconut. Combine the egg yolk. milk, and butter or margarine, stir into flour mixture just until blended. Drop in 2 portions onto boiling hot cranberry mixture. Simmer, tightly covered, 20 minutes. Serve with light cream. Serves 2