Instructions

1. Preheat your oven to 350º F and prepare an 8.5" loaf pan by placing a rectangle of parchment in the bottom of the pan and then coating with cooking spray.
2. Whisk together the flour, baking powder and salt.
3. In a separate bowl whisk together the yogurt, 1 c sugar, eggs, tangerine zest and vanilla bean paste.
4. Stir the wet ingredients into the dry and then fold in the coconut oil until the batter comes together.
5. Pour the mixture into the pan and bake for 50-55 minutes, until a cake tester comes out clean.
6. Let cool in the pan 10 minutes.
7. In a saucepan over medium high heat combine the tangerine juice and 1/4 c of sugar, cook until the sugar melts, about minute.
8. Transfer the cake to a wire rack placed over a sheet pan and pour the tangerine syrup over the warm cake.
9. Cool completely.
10. Whisk together the powdered sugar and tangerine juice, pour over the cake, slice and serve.
11. Store remaining cake in an airtight container in the refrigerator for up to 5 days.