Beat the butter in a bowl until soft. Whisk in the icing sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the orange zest, yoghurt and coconut flakes. Mix the flour and baking powder, mix in and transfer to the prepared tin.
Approx. 50 mins. in the centre of an oven preheated to 180°C.
Remove from the oven, allow to cool for approx. 10 mins., remove from the tin, place on a rack and leave to cool completely.
Mix the icing sugar with 2 tbsp of the reserved orange juice. Pour the icing over the cake, scatter the coconut and ginger mix over the wet icing, leave to set.