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Ingredients:

60 g reduced fat margarine
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
4 egg whites
200 g gluten-free low fat vanilla yogurt
1 cup polenta
1/2 cup desiccated coconut
1 tablespoon grated orange rind
1/3 cup fresh orange juice

In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
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Blend in yoghurt, polenta, coconut, orange rind and orange juice.
Beat well for further 2 minutes.
Pour into greased ring pan.
Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.