Method:
Preheat the oven to 180C. Line a 23cm x 12cm loaf tin with baking paper.
Beat butter and sugar until pale and creamy. Add eggs, one at a time beating well after each addition. Then add lemon rind and juice.
Stir in flour, dessicated coconut, yoghurt and strawberries with a rubber spatula.
Pour mixture into loaf tin and smooth the top.
Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
