Preheat your oven to 350°F (175°C). Grease and flour your loaf pan to prevent sticking.
In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, and orange zest until well combined. Set aside.
In another bowl, combine the melted coconut oil, large eggs, almond extract, coconut sugar, Greek yogurt, orange juice, almond milk, and honey. Whisk until the mixture is smooth and creamy.
Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix until just combined and avoid overmixing to keep the cake light and airy.
Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely.
