Zest and then segment the oranges. Squeeze the juice out of the remaining orange into a jug and add the orange zest.
Preheat the oven to 180 celsius (350 fahrenheit). Butter and flour a 23 x 13 cm (9 x 5 inch) loaf tin.
In a large bowl, sift together the flours baking soda, and salt. Add the sugar and mix to combine.
Add the olive oil, eggs and yoghurt to the juice and zest and whisk to combine. Pour into the flour mixture and fold together until just combined. Scrape half the batter into the prepared pan and scatter with half the orange segments. Top with remaining batter. Arrange the remaining orange segments along the top of the cake and bake for 45 minutes or until cooked.
Cool in the pan for 10 minutes, then turn the loaf out of the pan onto a cooling wrack to cool completely.
If you don't have coconut sugar substitute brown sugar or raw sugar.