Ingredients

• 1 teaspoon shortening, or as needed
• 1 1/4 cups white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup coconut milk
• 1 tablespoon lime juice
• 1 teaspoon tamarind paste
• 1 teaspoon durian extract
• 2 1/2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon guava juice, or as needed (optional)
• 5 strawberries, chopped

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with shortening.
2. Beat sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Mix in eggs, one at a time, until well blended. Mix in coconut milk, lime juice, tamarind paste, and durian extract.
3. Combine flour, poppy seeds, baking soda, and salt in a separate bowl; stir into the creamed butter mixture until batter is just moistened. Add guava juice, 1 teaspoon at a time, if batter needs more moisture. Carefully fold strawberries into batter; pour into the prepared loaf pan.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes on a wire rack before removing. Cool completely before slicing.