4 oranges, plus extra zest, to serve
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
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
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.
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.