•  1½ cups (225g) plain (all-purpose) flour
•  2 teaspoons baking powder
•  ⅔ cups (150g) caster (superfine) sugar
•  1 cup (75g) shredded coconut
•  1 cup sweetened 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, 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.