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.
