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Preheat the oven to 170c. Grease and flour a medium sized loaf tin and line the bottom with baking paper.
Cream the butter and sugar until thick and pale, about 5 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Sift the dry ingredients except coconut into a bowl, and stir in the coconut to combine. Add to the creamed mixture along with the banana and yoghurt and fold until just combined.
Spoon the mixture into the loaf tin and bake in the oven for around an hour and 10 minutes, or until a skewer inserted into the middle comes out clean. Serve warm with butter – and golden syrup if you like!