Preheat the oven to 180C (350F). Line a 23cm x 12cm loaf tin with baking paper.

Beat softened butter and sugar in a bowl until pale and creamy.

Add eggs one at a time, beating well after each addition.

Add lemon rind and juice.

In a separate bowl, stir together flour, dessicated coconut, and yoghurt.

Gently fold the flour mixture into the wet ingredients until just combined.

Fold in the quartered fresh strawberries.

Pour the batter into the prepared loaf tin and smooth the top.

Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.