1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

2. In a bowl whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl whisk sugar, eggs, melted butter, Greek yogurt, lemon juice, lemon zest, and vanilla extract.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. In a small bowl beat cream cheese, powdered sugar, and vanilla until smooth.

6. Fill each muffin liner halfway with batter.

7. Add about 1 tablespoon of cream cheese filling to the center of each muffin.

8. Cover with remaining muffin batter until liners are about 3/4 full.

9. Combine shredded coconut and sugar. Sprinkle over each muffin.

10. Bake for 18 to 22 minutes or until tops are lightly golden and a toothpick inserted near the edge comes out clean.

11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.