Gluten Free Cranberry, Coconut and Orange Loaf with Yoghurt

Cranberry, Coconut and Orange Loaf with Yoghurt

1 1/2 cups (225g) plain gluten-free flour

2 teaspoons baking powder

2/3 cups (150g) caster sugar

1 cup (75g) shredded coconut

1 1/3 cups frozen cranberries

2 eggs, lightly beaten

1/3 cup (80ml) vegetable oil

1/2 cup (125ml) fresh orange juice

1 tablespoon finely grated orange rind

Icing sugar, for dusting

1 cup (280g) natural yoghurt, to serve

Preheat oven to 160°C. Sift the flour and baking powder into a large bowl and add the sugar, coconut, frozen 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.

Alternative topping:

Orange Cream Cheese Frosting

125 grams Philadelphia cream cheese

3 tablespoons fresh orange juice

1 tablespoon orange zest

1/2 cup icing sugar

Soften cream cheese by allowing it to come to room temperature. Cut cream cheese into small cubes. Mix all ingredients. Add more icing sugar if mixture is too thin. Add my orange juice if mixture is too thick. Spread frosting on cooled loaf.