Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp baking powder; 1/2 tsp vanilla extract; A pinch of salt; 1 cup heavy whipping cream; 1/2 cup sweetened shredded coconut; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Modern Baking Inspiration

I absolutely love baking mini heart cakes, especially when they are topped with delicious coconut cream. The combination of soft, fluffy cake and the creamy, tropical flavor of coconut is simply irresistible. In just under an hour, I can create these adorable treats that are perfect for any occasion, whether it's a romantic dinner or a fun gathering with friends. Each bite provides a delightful experience, making them a favorite in my household.

Created by

Linnea Porter

Last updated on 2026-01-06T15:57:34.312Z

Baking these mini heart cakes has been an enjoyable culinary adventure for me. I experimented with different flavors and textures until I found the perfect combination that marries the lightness of sponge cake with the luxuriousness of coconut cream. As a tip, I like to infuse the cream with a hint of vanilla to elevate the overall taste, which makes a noticeable difference.

This recipe not only satisfies my sweet tooth but also allows me to get creative with decoration. I’ve used fresh fruits and edible flowers to adorn the cakes, transforming them into stunning centerpieces that impress my guests. The smiles on their faces when they take the first bite say it all!

        Why You'll Love This Recipe
        Light and fluffy texture that melts in your mouth
Tropical coconut cream topping that complements the cake perfectly
Beautifully presented, making it ideal for celebrations and special occasions

      

Mastering the Mini Heart Cakes

The key to achieving the perfect mini heart cakes is in the creaming process. When you cream together the softened butter and granulated sugar, aim for a light and fluffy texture that should appear pale and aerated. This step is crucial as it incorporates air into the batter, ensuring that your cakes rise beautifully and have that delightful melt-in-your-mouth consistency. If your butter is too cold, it won’t cream properly, leading to denser cakes. Aim for room temperature butter for the best results.

Be mindful of the mixing technique when incorporating dry ingredients. Overmixing can develop gluten in the flour, resulting in tougher cakes. Mix just until the flour disappears into the batter; you may still have a few small lumps. This gentle approach will help maintain the cake’s lightness. I recommend using a spatula to fold the dry ingredients in, which allows for better control over the mixing process and helps avoid overmixing.

Coconut Cream Topping Secrets

For a beautifully light and airy coconut cream topping, the temperature of your heavy cream matters. Make sure the cream is cold before whipping, as this will help it achieve maximum volume—chill your mixing bowl and beaters in the fridge for about 10-15 minutes prior to whipping. Whip until soft peaks form, then gently fold in the powdered sugar and shredded coconut for a sweet, textural contrast. Be careful not to overwhip, or you may end up with a grainy texture instead of the silky finish you want.

If you’re looking to tweak the coconut flavor, consider using coconut milk instead of heavy cream for a lighter option. However, be cautious with the amount of powdered sugar since coconut milk is not as thick. This could lead to a more liquid topping that may not hold its shape as well. For a decorative finish, fresh berries like raspberries or strawberries on top of the coconut cream can enhance the visual appeal and add a fresh tartness that complements the sweetness of the cake.

Ingredients

Gather the following ingredients to make these delightful mini heart cakes.

For the Mini Heart Cakes

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

For the Coconut Cream Topping

1 cup heavy whipping cream
1/2 cup sweetened shredded coconut
2 tbsp powdered sugar
1 tsp vanilla extract

Once you have everything ready, it’s time to start building these delightful mini cakes!

Instructions

Follow these simple steps to create your mini heart cakes with coconut cream.

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans.

Mix the Batter

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well. Stir in milk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.

Bake the Cakes

Pour the batter into the prepared mini heart pans, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Coconut Cream

While the cakes are cooling, whip the heavy cream until it starts to thicken. Gradually add powdered sugar and vanilla extract, then fold in the shredded coconut until well combined.

Decorate the Cakes

Once the cakes have cooled completely, carefully remove them from the pans. Generously top each cake with the coconut cream, and feel free to add fresh fruit or edible flowers for decoration.

Enjoy your delightful mini heart cakes with coconut cream!

Pro Tips

For an extra flavor boost, try toasting the shredded coconut before adding it to the cream. This adds a delicious nutty note that complements the sweetness of the cake.

Make Ahead and Storage Tips

If you're planning for a gathering, you can bake the mini heart cakes a day in advance. Once cooled, wrap them tightly in plastic wrap to keep them fresh, and store them at room temperature. Be cautious not to store them in the fridge, as this can dry them out. When ready to serve, prepare the coconut cream topping and add it right before you plan to present the cakes to ensure they maintain their texture and visual allure.

The coconut cream can also be made in advance and stored in an airtight container in the fridge for up to two days. Just give it a quick whisk before using, as it may thicken. If you have any leftover whipped cream, it can be repurposed for other desserts or toppings, like pancakes or waffles! Keeping these elements stored correctly will allow you to save time and focus on enjoying your event.

Scaling the Recipe

This recipe can easily be scaled up for larger gatherings. If you want to create a larger cake instead of individual mini hearts, you can double the ingredients and use a standard heart-shaped cake pan. Just keep an eye on the baking time, extending it to about 30-35 minutes, but check for doneness with a toothpick inserted in the center; it should come out clean or with a few crumbs attached.

Conversely, if you're making just a few cakes, halve the ingredients and adjust the baking time accordingly. Mini heart cakes can be made in a muffin pan as well, which will yield mini muffins instead of cakes, perfect for bite-sized treats. Just remember, the baking time will be shorter, around 15-20 minutes, so keep an eye on them to prevent overbaking.

Questions About Recipes

→ Can I make these cakes in advance?

Yes, you can bake the cakes a day ahead and store them in an airtight container. Just add the coconut cream topping right before serving.

→ What if I don’t have heart-shaped pans?

You can use regular round cake pans and cut out the heart shapes after baking, although it may be more delicate.

→ Can I use different flavors of cake?

Absolutely! You can experiment by adding lemon zest, chocolate, or almond extract to the batter for a different flavor profile.

→ Is there a dairy-free option for the coconut cream?

Yes, you can substitute the heavy cream with coconut cream for a rich, dairy-free topping.