Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup coconut cream (chilled); 1/4 cup powdered sugar; 1/2 tsp vanilla extract; Shredded coconut for garnish; Fresh berries for decoration

Highlighted under: Creative Baking Recipes

We all have those moments when we crave something sweet but want it to be cute and adorable. That’s why I decided to create these Mini Heart Cakes with Coconut Cream. They’re not only visually stunning but also boast a delightful flavor that’s perfect for any special occasion. These petite treats are layered with rich coconut cream that simply melts in your mouth. Plus, they’re surprisingly easy to make, making them a great choice for a fun baking project with friends or family!

Created by

Florence Keaton

Last updated on 2026-01-06T16:09:34.153Z

When I bake, I love experimenting with different flavors and textures. For this recipe, I opted for a classic vanilla base paired with a luscious coconut cream frosting, and the results were nothing short of magical. One piece of advice: make sure to chill the coconut cream before whipping it to achieve that light and airy texture that complements the cake beautifully.

During testing, I realized that using heart-shaped molds not only elevates the presentation but also makes portion control a breeze. Decorating each mini cake with a sprinkle of shredded coconut and a fresh berry on top adds that extra wow factor. Trust me, these will be the star of your dessert table!

        Why You Will Love This Recipe
        Adorable heart shape that’s perfect for gifting
Light and refreshing coconut cream paired with soft vanilla cake
A delightful treat that’s surprisingly easy to prepare

      

Making the Perfect Mini Heart Cakes

To achieve the ideal texture for your Mini Heart Cakes, ensure all your ingredients are at room temperature, especially the eggs and butter. This helps to create a smooth batter that rises well in the oven. Aim for a pale yellow color in your whipped butter and sugar mixture, which indicates it’s well-aerated and ready for the eggs. Remember, overmixing can lead to dense cakes, so fold the dry ingredients gently until just combined.

Pay attention to the baking time; mini heart cakes typically need about 20 to 25 minutes in the oven. You'll know they're done when they spring back when lightly pressed in the center and the edges start to pull away from the pan. If your cakes need a few more minutes, check again in two-minute intervals to avoid overbaking.

Perfecting the Coconut Cream

The key to a fluffy coconut cream is starting with well-chilled coconut cream. If your cream is warm, it won't whip up nicely. For an extra touch of coconut flavor, consider using coconut milk as a base. Simply chill it overnight, then scoop out the thick layer that forms at the top and whip this with powdered sugar and vanilla. If you don’t have powdered sugar, granulated sugar can also work; just be sure to blend it thoroughly to avoid graininess.

As you whip the coconut cream, it’s crucial to keep an eye on the texture. You want it to be light and airy but still hold its shape. If you whip it too long, it may turn grainy, losing that luxurious texture. If this happens, simply add a touch more chilled coconut cream to salvage it.

Ingredients

For the Cake:

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt

For the Coconut Cream:

1 cup coconut cream (chilled)
1/4 cup powdered sugar
1/2 tsp vanilla extract
Shredded coconut for garnish
Fresh berries for decoration

These ingredients will yield six delightful mini heart cakes!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare your heart-shaped cake pans by greasing them with butter.

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt to combine.

Cream the Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

Add the Eggs and Vanilla

Add one egg at a time to the butter mixture, then stir in the vanilla extract.

Combine Wet and Dry Mixtures

Gradually mix in the dry ingredients until just combined. Do not overmix.

Bake

Pour the batter evenly into the prepared pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Coconut Cream

While the cakes are baking, whip the chilled coconut cream with powdered sugar and vanilla extract until fluffy.

Assemble the Cakes

Once the cakes have cooled, remove them from the pans. Layer one cake with coconut cream, then place the second cake on top and frost the top and sides.

Garnish and Serve

Sprinkle the coconut flakes on top and decorate with fresh berries before serving. Enjoy!

Be sure to let the cakes cool completely before frosting to ensure the coconut cream stays fluffy!

Pro Tips

For an extra flavor twist, you can infuse the cake batter with a hint of almond extract or a splash of coconut rum.

Decorating Your Mini Heart Cakes

When it comes to decorating, the more vibrant the garnishes, the more appealing your cakes will look. Fresh berries add not just a pop of color but also a refreshing tartness that balances the sweetness of the coconut cream. Consider using raspberries, strawberries, or blueberries for a beautiful presentation. Enjoy experimenting with layering the berries for visual depth.

If you're feeling creative, try drizzling a bit of chocolate ganache over the top of your cakes. This will complement the coconut cream beautifully and add another layer of flavor. Just melt equal parts chocolate and cream, allow it to cool slightly, and then use a spoon to drizzle it over your finished cakes for an elegant touch.

Storing and Serving Suggestions

These Mini Heart Cakes are best enjoyed fresh on the day they’re made, but if you need to prepare ahead of time, store them in the refrigerator. They can be covered tightly with plastic wrap to maintain freshness for up to two days. Keep in mind that the whipped coconut cream may lose some of its fluffiness over time, but it will still taste fantastic.

For a fun twist, consider serving the cakes with a side of coconut yogurt or even a scoop of vanilla ice cream for a more decadent dessert experience. This pairing not only enhances the coconut flavor but also adds a creamy texture that contrasts nicely with the softness of the cake.

Questions About Recipes

→ Can I make these cakes in advance?

Yes! You can bake the cakes a day ahead and frost them the same day you plan to serve.

→ How do I store the leftover cakes?

Store the mini heart cakes in an airtight container in the refrigerator for up to three days.

→ Can I use other flavors for the cake?

Absolutely! You can substitute the vanilla with lemon, almond, or even chocolate for a different flavor profile.

→ What can I use instead of coconut cream?

You can use whipped heavy cream or a dairy-free alternative if you prefer.