Instructions

1. Preheat the oven to 180°C (350°F). Grease a 12cm x 22cm loaf tin, line the base and sides with baking paper.

2. Combine the flour, EQUAL, coconut and poppy seeds in a large bowl. Add the eggs, canola spread and milk and stir until combined.

3. Spread half the mixture into the loaf tin, sprinkle with the strawberries, spread with the remaining mixture.

4. Bake for 40 minutes or until lightly brown and firm in the centre. Stand 5 minutes before turning onto a wire rack to cool.