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 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup coconut cream, chilled; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; Fresh coconut flakes for garnish

Highlighted under: Golden Meals

I’m excited to share my Mini Heart Cake with Coconut Cream recipe! This delightful dessert is perfect for special occasions or when you simply want to indulge in something sweet. The soft sponge cake combined with the luscious coconut cream creates a heavenly treat that I can never resist. Each bite melts in your mouth, bringing a tropical flavor that warms my heart. Whether it’s for Valentine’s Day or just an ordinary day made special, this recipe is one I return to time and time again.

Created by

Delaney Brooks

Last updated on 2026-01-06T15:37:35.151Z

When I was experimenting with cake recipes, I wanted to create something that would bring smiles to everyone’s faces. That’s when I decided to make these charming Mini Heart Cakes with Coconut Cream. The unique combination of flavors worked wonderfully, and the presentation was simply adorable.

A tip I learned along the way is to ensure the coconut cream is well-chilled before whipping it. This step is crucial to achieve that fluffy texture, making the cake even more irresistible! Now, it’s become a staple in my dessert repertoire.

        Why You Will Love This Recipe
        Adorable mini heart shapes that make any occasion special
Coconut cream adds a tropical twist that elevates the cake
Perfectly sweet without being overwhelming

      

Perfecting the Mini Heart Cake

Achieving the right texture for your Mini Heart Cake starts with properly creaming the butter and sugar. Make sure your butter is at room temperature to ensure a light and airy batter. Beat it with the sugar until the mixture becomes pale and fluffy, which usually takes about 3-5 minutes. This step is crucial because it incorporates air into the batter, contributing to the softness of the cake.

When adding the eggs, do so one at a time and mix well after each addition. This allows each egg to fully integrate into the batter, ensuring an even mixture that helps the cake rise uniformly. Mixing in the dry ingredients just until combined prevents overdeveloping the gluten in the flour, which can lead to a dense cake rather than the light texture you desire.

Crafting the Coconut Cream

The coconut cream is the star of this dessert, and using chilled coconut cream straight from the refrigerator makes whipping a breeze. When whipped, the coconut cream should become fluffy and hold soft peaks. If it's too runny, it might not set properly between the cake layers. To achieve the perfect consistency, avoid overwhipping; otherwise, it can turn grainy. Aim for a velvety texture that will complement the cake's softness beautifully.

For those looking to modify the sweetness, you can adjust the powdered sugar in the coconut cream. Start with a little less than the recipe calls for, tasting as you go until it hits your sweet spot. If you want an extra coconut kick, consider adding a splash of coconut extract to the whipped cream. This enhancement not only deepens the coconut flavor but elevates the overall tropical experience of your cake.

Ingredients

Gather these ingredients to get started:

For the Cake

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

For the Coconut Cream

1 cup coconut cream, chilled
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Fresh coconut flakes for garnish

Make sure to have all these ingredients ready before you begin!

Instructions

Follow these easy steps to create your Mini Heart Cake:

Preheat the Oven

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

Mix the Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Coconut Cream

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

Assemble the Cakes

Once the cakes are completely cool, spread a generous layer of coconut cream between the layers and on top. Garnish with fresh coconut flakes.

Enjoy your delightful Mini Heart Cake with Coconut Cream!

Pro Tips

For an extra flavor boost, consider adding a few drops of almond extract to the cake batter.

Serving and Enjoying

These Mini Heart Cakes make a stunning centerpiece for any occasion. To serve, carefully slice the cakes to showcase the layers of coconut cream. Present them on a decorative platter and sprinkle additional coconut flakes around for an inviting touch. You can also add fresh berries for a pop of color, which complements the coconut beautifully and adds a refreshing contrast to the cake's richness.

If you're serving the cake at a larger gathering, you might want to scale up the recipe. This can be easily done by multiplying the ingredient amounts for the cake batter and coconut cream, while ensuring that you maintain the same baking time by checking for doneness with a toothpick. Just be careful not to overcrowd your oven, as this can affect the cakes' rise and texture.

Storing Leftovers

If you have leftovers (which might be unlikely!), the Mini Heart Cakes can be stored in an airtight container in the refrigerator for up to three days. Keep the coconut cream separate until you're ready to serve, as this will help maintain the cake's texture. If the cakes begin to dry out, a light drizzle of coconut milk can restore moisture before serving.

For longer storage, freeze the baked cake layers without frosting. Wrap each layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. When you’re ready to enjoy them, allow the cakes to thaw in the refrigerator overnight before assembling them with the coconut cream. It’s a delightful way to prepare for future celebrations!

Questions About Recipes

→ Can I substitute the coconut cream?

Yes, you can use whipped heavy cream if you prefer.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I freeze these cakes?

Yes, you can freeze the baked cakes before adding the coconut cream. Just wrap them well in plastic wrap.

→ What can I use instead of heart-shaped pans?

You can use a standard round cake pan or any shape you prefer, just adjust the baking time accordingly.