Pre-heat the oven to 180° C. Grease and line round 8 inch springform cake tin with nonstick baking paper. In a large mixing bowl, cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs, one at a time, mixing well between additions. Fold in the flour, baking powder, cinnamon and yogurt until incorporated, then add the chunks of apple and 75g of desiccated coconut, mixing well. Spoon into the prepared cake tin, and level off with the back of a wet tablespoon. Bake for 60-70 mins until a cake tester comes out clean when inserted into the centre. Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack. Arrange on a serving plate when cool and garnish with 2 tbsp desiccated coconut before slicing into portions. This pud is very rich and indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.