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; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp baking powder; 1/2 tsp vanilla extract; 1/4 cup milk; 1 cup coconut cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; Fresh coconut flakes for garnish

Highlighted under: Baking & Desserts

I love creating sweet treats that not only taste amazing but also look delightful! This Mini Heart Cake with Coconut Cream is one of my favorite creations, capturing the essence of love in every bite. The moist cake pairs beautifully with the light and airy coconut cream, making it a perfect choice for a special occasion or simply as a delicious indulgence. Plus, the mini heart shape adds an extra touch of charm, making these cakes great for sharing with loved ones.

Created by

Sophia Lane

Last updated on 2026-01-12T02:19:18.814Z

When I first envisioned this Mini Heart Cake, I wanted to create something that would brighten anyone's day. The combination of light coconut cream and a fluffy cake base guarantees it pleases the palate while also being visually appealing. I experimented with the proportions, ensuring the cake remained moist while achieving that desired heart shape.

One tip I learned was to whip the coconut cream just before serving. This keeps the texture light and airy, creating a delightful contrast against the slightly denser cake. It's also important to let the cake cool completely before frosting to maintain the cream's integrity. Trust me; your guests will be asking for seconds!

        Why You'll Love This Recipe
        Delicate heart shape adds a romantic touch
Light and fluffy coconut cream brings tropical flair
Perfectly sized for individual servings—great for sharing

      

Understanding the Ingredients

The foundation of this Mini Heart Cake is its simple yet effective ingredient list. All-purpose flour provides structure, while the unsalted butter contributes moisture and richness. Sugar not only sweetens the batter but also helps achieve that lovely golden color as it caramelizes slightly during baking. Ensuring that your butter is softened is crucial, as it helps to create a light texture when creamed with the sugar.

Each component plays a vital role: the eggs act as a binder, providing stability and moisture. Baking powder is essential for leavening, ensuring that your mini cakes rise beautifully and achieve that light, fluffy texture. For a subtle flavor enhancement, opt for high-quality vanilla extract; it elevates the taste of the entire cake, adding a warm undertone that complements the sweetness.

Tips for Baking Success

When it comes to baking these mini heart cakes, precise oven temperature is key. Preheat your oven to 350°F (175°C) and ensure it’s fully heated before placing your cakes inside for even baking. Keep an eye on the baking time—20 to 25 minutes—checking around the 20-minute mark. The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, signaling they’re perfectly baked.

Investing in a quality mini heart-shaped cake pan will contribute to the final presentation, giving your cakes that charming shape. If you find that the cakes are sticking to the pan, a thorough greasing and flouring or even using parchment paper can prevent this issue, ensuring they release easily after baking.

Ingredients

Gather these ingredients to create your Mini Heart Cake:

Cake Ingredients

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

Coconut Cream Ingredients

1 cup coconut cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh coconut flakes for garnish

Instructions

Follow these steps to make your Mini Heart Cake:

Prepare the Cake Batter

In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In another bowl, mix the flour and baking powder. Gradually incorporate the dry ingredients into the wet mixture, alternating with milk until smooth.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour a mini heart-shaped cake pan. Pour the batter evenly into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Whip the Coconut Cream

In a mixing bowl, whisk the coconut cream with the powdered sugar and vanilla extract until light and fluffy. Chill until ready to use.

Assemble the Cakes

Once the cakes have cooled, generously frost the tops with whipped coconut cream. Sprinkle fresh coconut flakes on top for garnish. Serve and enjoy your delightful mini heart cakes!

Pro Tips

For an extra burst of flavor, consider adding a splash of coconut extract to the cake batter. You can also use fresh berries as a topping for a lovely contrast.

Storage and Make-Ahead Tips

These mini heart cakes can be made ahead of time, making them perfect for planning special occasions. Once baked, allow them to cool completely before wrapping them tightly in plastic wrap. They can be stored at room temperature for up to two days or refrigerated for about a week. If you want to make them even further in advance, these cakes can be frozen. Just ensure they are well-wrapped to prevent freezer burn, and they will hold their quality for up to a month.

As for the coconut cream, it's best whipped fresh before serving for the lightest texture. However, if you have leftover cream, it can be stored in the refrigerator for up to three days. Just give it a quick whisk to reintroduce air before serving to maintain that delightful fluffiness.

Creative Serving Ideas

Serve these mini heart cakes on a lovely platter, garnished with additional fresh coconut flakes and perhaps a drizzle of chocolate sauce or a sprinkle of edible flowers for an appealing presentation. Pairing them with fresh fruit like sliced strawberries or raspberries not only adds color but also a refreshing contrast to the sweetness of the coconut cream.

For a fun twist, consider adding a layer of fruit preserves or curd between the cake and coconut cream, introducing a burst of fruity flavor that complements the richness of the cake. This small addition can elevate the dessert experience, making it even more memorable for your loved ones.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cakes a day ahead and frost them just before serving to keep the cream fresh.

→ What if I can't find coconut cream?

You can substitute with heavy whipping cream, although the flavor will differ slightly.

→ Can I use a different shape for the cake?

Absolutely! Any cake pan will work; just adjust the baking time as needed.

→ How long will these cakes last?

They are best enjoyed within 2-3 days when stored in the refrigerator.