Before you start. Preheat the oven to 425 F/218 C. Line a 12-cup muffin tin with liners and set it aside.
Whisk the dry ingredients. Whisk together the flour, desiccated coconut, baking powder, baking soda, and salt. Set aside.
Whisk the wet ingredients. Rub the lemon zest into the sugar. Then whisk in the coconut milk, melted butter, eggs, sour cream, and oil.
Combine the wet and dry ingredients. Add the dry ingredients into the bowl of wet ingredients and whisk until almost combined, with some dry flour pockets still remaining. Then gently fold in the frozen raspberries until just combined.
Scoop the muffin batter. Fill the muffin liners with about ⅓ cup of batter. The batter should sit above the liner See the process shot in the post above for a visual. This is best done with a cookie or ice cream scoop!
Make the lemon sugar topping. Rub the lemon zest into the sugar, then evenly sprinkle it on top of all of the muffins.
Bake the raspberry muffins. Bake at 425 F/220 C for 8 minutes, then without opening the oven, decrease the temp to 350 F/180 C and bake for another 19-23 minutes, or until the tops are golden brown and a skewer inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 15 minutes, then remove the muffins from the pan and let them continue cooling on the rack. Enjoy as is, or drizzle with a lemon glaze!