Coconut apple cake

Cream the margarine and castor sugar and beat in the eggs one by one. Sift together the dry ingredients, except the coconut. Add to the margarine mixture, alternately with the milk. Add the coconut and apple pieces and mix well. Grease a 23 cm diameter microwave ring mould well and line the bottom with paper towelling. Turn the batter into the mould and place on an upturned saucer in the microwave oven. Microwave for 11 minutes on 50 percent power and one minute on 100 percent power. Allow to cool a little in the mould before turning out on a wire rack. Remove the paper towelling and allow to cool completely. Cream the margarine and icing sugar together and add the yoghurt. Mix to form a smooth paste thick enough to spread. Cover the cake with the mixture. Makes a medium-sized cake. Serves 12-15. Tested in a 600W oven.