Cranberry, Coconut And Orange Bread With Yoghurt

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donna hay


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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

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