'- Preheat the oven to 160oC and line a loaf tin with baking paper. - Cream the coconut sugar and oil together in a food processor until light and creamy then add the yoghurt, maple syrup, lemon and orange zests, lemon juice and vanilla. Blend until fully combined. - Add the flour, bicarbonate of soda and salt and pulse together until just combined. - Pour into the lined tin and bake for 45-50 mins, until golden and springs back when you press it gently. - Whilst the cake is cooking, making the drizzle. Pour the lemon and orange juice and maple syrup into a saucepan and simmer over a low heat until it has reduced into a light syrup. - Once the cake is baked use a skewer or cocktail stick to pierce holes all over the top of the cake, this will help the drizzle soak into the cake. - Pour over the syrup drizzle whilst the cake is still warm then leave to cool completely. - Make the frosting by beating all of the ingredients together until smooth and creamy. Spread the frosting over the cooled cake and scatter over the extra lemon and orange zest and coconut flakes to decorate.