Quantity - this recipe will make about 40 small biscuits, which when sandwiched together with the filling will give you 20 complete Monte Carlos. Start by preheating the oven. First stir the apple cider vinegar into the coconut cream and let it sit while you prepare the dry ingredients.

White or caster sugaris a must in this recipe, as brown sugar will alter the flavour profile, competing with the other ingredients.Butter: If you use unsalted butter add a small pinch of salt to the coconut biscuit mixture. You can use margarine if preferred.

I was done with the cake in about 2 hours and was pleasantly surprised by how tasty it was. It had the coconuty flavour coming through, but not in an overpowering sort of way, which was perfect for me. The moist sponge cake and the cream frosting together was a perfect match. It can easily pass off for a celebration cake, or if its for tea time, then adapt them into cupcakes and pipe out some frosting. The cake is fab without the frosting as well, if you prefer it that way. The next time I may add a dash or two of coconut rum to take it to the next level :) Plain Flour: Plain baking flour, do not use 00 flour or bread flour. You can use self-raising flour and omit the baking powder.

Printable Recipe

Roll small teaspoonfuls of the mixture into balls and place onto baking trays. Press down lightly with a fork to flatten slightly. Baking Paper: to line your baking tray/cookie sheet with. You could also use a re-useable Silpat silicone baking mat if you would prefer. Desiccated coconut –any sort of unsweetened desiccated coconut will do, the finer the better. I have tried to make this biscuit with shredded coconut, and while they taste just fine, cutting out the biscuits was a bit difficult as the cookie-cutter did not want to cut through the coconut.