Lemon coconut slice with fresh strawberries jam

Ingredients
1/2 lemon
100 grams of desiccated coconut
150
185ml milk grams of butter
225 grams of flour
3 eggs
100 grams caster sugar
2 table spoons lemon rind

Preheat the oven to 180 Degrees Celsius. Beat the butter and sugar till pale and creamy. Add in the eggs gradually and continue beating till mixed. Fold in the flour, coconut and lemon rind. Add the lemon juice, milk and mix evenly.

Pour into a nonstick baking tin and bake for 40 minutes till golden brown.

Strawberry jam
Mix near ripe strawberries with caster sugar. For every 1 kilo of strawberries, you'll need 150 grams caster sugar. Either use  your hands or masher, mash up the strawberries and sugar into to a pulp. Then pour into a pan to cook. Bring it up to a boil and then simmer for 20 minutes till it's reduced. Cool down and refrigerate.