recipes

cranberry, coconut and orange bread with yoghurt

• 1½ cups (225g) plain (all-purpose) flour
• 2 teaspoons baking powder
• ⅔ cups (150g) caster (superfine) sugar
• 1 cup (75g) shredded coconut
• 1 cup craisins, dried cranberries
• 2 eggs, lightly beaten
• ⅓ cup (80ml) vegetable oil
• ½ cup (125ml) orange juice
• 1 tablespoon finely grated orange rind
• icing (confectioner's) sugar, for dusting
• 1 cup (280g) natural yoghurt, to serve

Preheat oven to 160°C (320°F). Sift the flour and baking powder into a large bowl and add the sugar, coconut, craisins, eggs, oil, orange juice and orange rind and mix until well combined. Spoon the mixture into a greased 21cm x 10cm loaf tin lined with non-stick baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack, dust with icing sugar and serve with the yoghurt. Serves 6.