Ingredients
4 oranges, plus extra zest, to serve
2 lemons
½ cup vegetable oil
2 free-range eggs
1 cup coconut sugar
1 tsp vanilla paste
2½ cups wholemeal self-raising flour
¾ cup desiccated coconut
1 tsp baking powder
1½ cups icing sugar, sieved
Method
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Preheat oven to 180°C. Place two oranges in a saucepan of cold water and set over a high heat. Once boiling, turn the heat to low and cook gently for 1½ hours. Drain well, then cut in half and remove the seeds before puréeing until smooth
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Mix the orange purée with the zest of the remaining oranges and lemons, oil, eggs, sugar, vanilla, flour, baking powder and coconut in a large bowl. Beat well until smooth, then spoon into a lined medium loaf pan. Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly.
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Cool on a wire rack. Whisk the icing sugar with enough lemon juice to make a thick icing. Drizzle over the loaf. Serve topped with extra zest and juice from remaining oranges.
