Preheat the oven to 350 degrees and generously spray the bundt cake pan with oil. Make sure to get all the nooks and crannies!

Add the 1 1/2 cups of sugar, 1 tbsp of fresh Rosemary, and the zest from one large grapefruit (about a tbsp) to the food processor. Process for 30-60 seconds. This will help release the oils from both the rosemary and grapefruit zest into the sugar. If you don't have a food processor, add these ingredients to a bowl and mull together with a spoon.

After this, add the 1/2 cup of coconut oil, sugar mix, 3 eggs, tsp of salt, and tsp of vanilla to the mixer bowl fitted with the whisk attachment. Start on low to combine and then whisk on high until the mixture becomes a lighter yellow, 3 minutes.

Next, add in the 2/3 cup grapefruit juice, for me, this was one large grapefruit squeezed. Also add the 1/2 cup of Greek yogurt, 2 1/2 cups of flour, and 2 1/2 tsp of baking powder. Whisk the batter together until it is smooth and everything is well combined.

Pour all the batter into the prepared bundt pan. Place it in the oven on the middle rack and bake for 50-60 minutes or until the cake is a nice golden brown color and a toothpick poked into the center comes out clean.

Allow the cake to cool in the pan for 15-20 minutes. The bundt cake pan will be warm but you should be able to touch it with your bare hands when it's time to flip the cake out. Take a pairing knife and gently separate the cake from the sides anywhere it looks like it may be sticking. Place your cooling rack on top of the bundt pan, hold them together, and flip the tin so it's now sitting on top of the cooling rack. The cake should easily plop out onto the rack. If it doesn't come out right away, give the top of the pan a couple of smacks to help release it.

In a mixing bowl, add the 1 1/3 cups of powdered sugar, 1 tbsp of grapefruit juice, and 1 1/2 tbsp of whole milk. Whisk together until smooth.

While the bundt cake is still warm, place it on a serving plate of your choice and drizzle all of the glaze over the top.

Serve immediately and enjoy! 

The cake can be kept wrapped up in the fridge or on the counter for up to a week but is best when served within the first day or two.