Heat the Full Fathom 5 in a pan over a medium heat for 30-35 minutes, until the liquid has reduced to a 50ml syrup, then allow to cool
Preheat oven to 170°C (Fan 150°) / gas mark 3
Put 50 mini cake cases onto baking trays
Mix sugar + butter in a mixer until light and creamy
Add the eggs one at a time, then the vanilla extract
Add the cooled beer reduction and beat until well combined
Gradually add in the flour + baking powder, and stir until all combined
Spoon 1 tsp. of the mixture into each of the mini cake cases
Bake for 10 minutes + allow to cool on a wire rack
Mix all of the icing ingredients together, place in a piping bag and swirl onto the top of each cake
Sprinkle each cake with desiccated coconut
Allow to cool, then try not to scoff them all!
A LITTLE MORE ABOUT THE BEER:
Brewery: North Brewing Co., Leeds
Beer: Full Fathom 5 (coffee coconut porter)
Description: This a full-bodied indulgent Porter. Toasted coconut was used at the end of the boil, and ‘dry coconuted’ in the fermenter. Single origin Rwandan coffee beans from North Star coffee roasters are used too.