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Preheat the oven to 180°C (350°F). Line a 6-cup muffin tray with paper liners.
In a bowl, whisk together the flour, shredded coconut, baking powder, and salt.
In a second bowl, whisk the egg with the milk, then incorporate sunflower oil, sugar, vanilla extract, yogurt, lemon zest, and lemon juice.
Add the dry ingredients to the wet mixture, one spoonful at a time, stirring until a smooth, creamy batter forms.
Divide the batter evenly among the 6 muffin cups and sprinkle with a little shredded coconut.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Let the muffins cool completely and dust lightly with powdered sugar.