Combine all the dry ingredients, all-purpose flour, sugar, baking powder, baking soda and salt.

In another bowl, beat the yogurt, vanilla extract, egg, butter, lemon zest, lemon juice.

Stir into dry ingredients just until moistened. Fold in the coconut.

Pour in the batter to fill 2/3 of the muffin cups and bake at 400° F for 20 minutes or until golden brown.

In a saucepan, combine lemon juice, sugar and toasted coconut and cook over medium heat until sugar is dissolved. Poke 6-8 holes in each muffin with a toothpick. Spoon the coconut mixture over muffins.

Serve warm or cool to room temperature.

Nutritional value