Preheat oven to 160°C (320°F). Sift the flour and baking powder into a large bowl and add the sugar, coconut, cranberries, 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.