Preheat oven to 375 F.
In large bowl, whisk together flour through salt. Add coconut and nutmeg, mixing well.
In separate bowl, whisk together eggs, oil and vanilla. Add milk, pineapple juice and lemon rind. Pour over dry ingredients mixing gently to combine.
Finally add your crushed pineapple. Stir just until dry ingredients are moistened. Spoon into 24 greased or paper lined muffin tins.
Sprinkle a little extra coconut on top.
Bake in center of oven for 18 minutes or until tops are firm to the touch. Switch pans half way through cooking time. Let cool in pan on rack for 5 minutes. Transfer to racks and let cool completely.