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 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup coconut milk; 1 tsp baking powder; ½ tsp salt; 1 cup heavy cream; ½ cup sweetened coconut flakes; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

I’m excited to share my recipe for Mini Heart Cake with Coconut Cream. This delightful treat has quickly become a favorite in my household! The combination of light, fluffy cake and rich coconut cream creates a perfect balance between sweet and creamy. I love how these mini cakes bring a touch of sweetness to any occasion, whether it's a romantic dinner or a casual get-together with friends. Plus, they are easy to make and can be decorated in a way that matches any celebration!

Created by

Brielle Thompson

Last updated on 2026-01-12T03:31:13.464Z

When I first attempted this Mini Heart Cake with Coconut Cream, I didn’t expect it to become such a crowd-pleaser. The blend of coconut in both the cake and the cream is simply irresistible. One of my favorite tips is to let the coconut cream chill for several hours; this enhances its flavor and texture significantly.

During my baking journey, I’ve learned that using high-quality coconut flakes makes a noticeable difference in taste. If possible, opt for unsweetened coconut flakes as they work beautifully with the natural sweetness of the cake, highlighting its flavors and keeping it from being overly sweet!

        Why You'll Love This Recipe
        Cute heart shape that adds a romantic touch
Light and fluffy texture perfect for any occasion
Refreshing coconut cream that pairs perfectly with cake

      

Get Creative with Decorations

One of the best aspects of these Mini Heart Cakes is the flexibility you have when decorating them. You can keep it simple with additional coconut flakes or fresh berries on top for a pop of color and flavor. Alternatively, you might opt to drizzle some chocolate ganache for a richer experience or use edible flowers to enhance the romantic vibe. Remember, the way you present your cakes can elevate the overall experience, making them a delight not only to the taste buds but to the eyes as well.

If you're preparing these cakes for a themed event, consider using colored frosting that matches the occasion. For example, vibrant pastels work beautifully for spring festivities, while darker hues can add sophistication to an evening gathering. You can also use seasonal fruits as garnishes—raspberries for summer and figs for fall—adding an extra layer of natural sweetness that pairs wonderfully with the coconut cream.

Ingredient Roles and Tips

In this recipe, each ingredient plays a distinct role in achieving the desired texture and flavor. The coconut milk not only adds moisture but also infuses the mini cakes with a subtle coconut flavor that complements the rich coconut cream. If you want a dairy-free option, you can use almond or oat milk; just ensure they are unsweetened, so the cake doesn’t turn out overly sweet. Similarly, experimenting with different types of sweeteners, such as coconut sugar or honey, can introduce new flavors and alter the sweetness level.

Butter brings richness and a tender crumb to the cake. If you're short on time, you can substitute it with coconut oil for a more intense coconut flavor. However, keep in mind that the texture may differ slightly; coconut oil can result in a denser cake, so it’s best used if you’re okay with that adjustment. A key tip for creaming butter and sugar together is to ensure the butter is at room temperature—this helps to incorporate air into the mix, leading to a lighter cake.

Serving and Storage Suggestions

These Mini Heart Cakes are best served fresh but can also be made ahead of time. If you're prepping for an event, bake the cakes a day in advance and store them in an airtight container at room temperature. The coconut cream, however, should be whipped just before serving to maintain its airy texture. If you have leftover cakes, they can be frozen for up to two months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Defrost them at room temperature before decorating and serving.

When it comes to serving, consider pairing these cakes with a scoop of vanilla ice cream or a side of fresh fruit for added texture and flavor. A light sprinkling of powdered sugar over the top can also add an elegant finish. You might also serve them as part of a dessert platter alongside other mini treats, creating a delightful spread for guests to enjoy.

Ingredients

For the Mini Cakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup coconut milk
1 tsp baking powder
½ tsp salt

For the Coconut Cream

1 cup heavy cream
½ cup sweetened coconut flakes
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C) and grease mini heart-shaped cake pans. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and coconut milk.

Mix the Dry Ingredients

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

Bake the Mini 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. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Make the Coconut Cream

While the cakes cool, prepare the coconut cream. In a mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, continuing to beat until you achieve stiff peaks. Gently fold in the coconut flakes.

Assemble the Cakes

Once the cakes are completely cool, carefully remove them from the pans. Top each mini cake with a generous dollop of coconut cream and garnish with a sprinkle of coconut flakes if desired.

Pro Tips

For an added flavor dimension, consider adding a splash of coconut extract to the batter. Also, ensure your heavy cream is cold for easier whipping.

Troubleshooting Common Issues

If you find that your Mini Heart Cakes are not rising as expected, double-check that your baking powder is fresh and active. Old baking powder can lead to cakes that are dense and flat. Additionally, ensure that you are not overmixing once the dry ingredients are added. Overmixing can develop gluten in the flour, causing the cake to toughen instead of remaining light and fluffy.

For those who may experience a greasy texture in their cakes, this could be due to too much butter being used or insufficient mixing. Always follow the recipe accurately, and consider using a kitchen scale for baking, as precise measurements can greatly affect outcomes. If you accidentally overbake the cakes, simple syrup or glaze can be brushed on top to restore some moisture before serving.

Variations to Try

Feel free to get creative with the flavors and add-ins in this recipe! You can mix in some lime zest or orange zest for a citrus twist that brightens the flavors of the cake. Alternatively, add chocolate chips to the batter for a delightful contrast to the coconut flavor, providing bursts of rich chocolate in every bite.

For special occasions, consider turning these mini hearts into layered cakes by slicing them in half horizontally and adding a layer of coconut cream in between. This not only looks more elegant but also increases the creamy texture with every bite, making the cakes even more indulgent.

Questions About Recipes

→ Can I use coconut flour instead of all-purpose flour?

Coconut flour can be used, but you will need to adjust the amount as it absorbs more moisture. Typically, one cup of coconut flour requires about four eggs.

→ How do I store the mini cakes?

Store the mini cakes in an airtight container in the refrigerator for up to three days. The coconut cream will keep its texture around this time.

→ Can I make these cakes ahead of time?

Absolutely! You can bake the cakes a day ahead. Just add the coconut cream shortly before serving to keep it fresh.

→ What can I substitute for heavy cream?

For a lighter option, you can use coconut milk or a whipped coconut cream for dairy-free alternatives.