Add the sunflower oil and sugar to a mixing bowl.
Then whisk until well combined.
Add the lemon juice, lemon zest, eggs, vanilla extract, and yogurt, then mix well.
In a separate bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture.
Add the milk and gently mix until a smooth muffin batter forms.
Line a muffin tin with paper liners and divide the batter evenly among 12 muffin cups.
Bake at 180°C for 20–25 minutes until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes, then transfer them to a wire rack.
Dust the cooled muffins with powdered sugar and shredded coconut.
Serve the coconut muffins and enjoy.
