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 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 can (13.5 oz) coconut cream, chilled; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Fresh coconut flakes for garnish

Highlighted under: Soft Recipes

I absolutely adore making these Mini Heart Cakes with Coconut Cream for special occasions. They're not just adorable; they also burst with delicious flavors that are sure to impress. The combination of soft, moist cake and creamy coconut frosting creates a mouthwatering experience that everyone loves. Plus, the heart shape adds a personal touch that makes them perfect for celebrations or as a sweet surprise for someone special. It’s amazing how such a small cake can bring so much joy and sweetness to our lives!

Created by

Aileen Prescott

Last updated on 2026-01-13T02:42:34.957Z

When I first baked these Mini Heart Cakes, I was genuinely surprised at how easy they were to make, yet they looked so impressive! I wanted to create a dessert that didn't just taste good but also had that wow factor for my loved ones. The trick is in the light coconut cream frosting, which adds a refreshing twist to the standard frosting.

One important tip I learned is to chill your coconut cream before whipping it, as this helps to achieve that airy, fluffy texture that makes the frosting irresistible. Once you taste this combination of cake and coconut, you’ll be hooked!

        Why You'll Love This Recipe
        Adorable heart shape that's perfect for any occasion
Light and fluffy coconut cream that elevates the dessert
Simple to prepare yet impressive for guests

      

Understanding the Ingredients

The key to achieving a tender, moist cake lies in the ingredients you choose. For the best results, always use room temperature eggs and butter. This not only helps in creating a smoother batter but also ensures that your mini heart cakes rise evenly and have a delightful texture. If you're in a pinch, you can substitute the butter with a vegetable oil or a dairy-free alternative for a lighter feel.

While vanilla extract is a staple in this recipe, consider using pure vanilla bean paste for an enhanced flavor profile. It adds tiny flecks of vanilla that not only elevate taste but also the appearance of your cakes. In terms of sugar, feel free to experiment with coconut sugar for a hint of caramel flavor and a slightly darker color.

Baking Tips for Perfect Cakes

When baking the mini heart cakes, make sure to check on them around the 20-minute mark. Ovens can vary, and overbaking can lead to dry cakes. The cakes are ready when they spring back slightly when touched and a toothpick comes out clean. If you find the tops are getting too brown, you can tent them with aluminum foil halfway through baking to prevent burning.

Cooling the cakes completely before frosting is crucial. This prevents the coconut cream from melting off; it allows the cream to hold its shape for a visually pleasing presentation. For an added touch, try refrigerating the cakes for 15-20 minutes after frosting; this will set the cream and enhance the flavors as they meld together.

Ingredients

For the Cake

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

For the Coconut Cream

1 can (13.5 oz) coconut cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh coconut flakes for garnish

Make sure all ingredients are at room temperature before beginning for best results.

Instructions

Preheat the Oven

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

Prepare the Cake Batter

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

Combine Dry Ingredients

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

Bake the Cakes

Pour the batter into the prepared molds and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.

Make the Coconut Cream

Once cooled, prepare the coconut cream by whipping the chilled coconut cream with powdered sugar and vanilla extract until fluffy.

Assemble the Cakes

Gently remove the cakes from the molds. Spread a generous layer of coconut cream on top of each cake and sprinkle fresh coconut flakes for garnish.

Allow the cakes to sit for a few minutes before serving to let the flavors meld.

Pro Tips

Ensure your coconut cream is well-chilled before whipping for the best results. Feel free to experiment with different flavors like lime zest or almond extract in the frosting.

Coconut Cream Techniques

Whipping coconut cream requires a bit of technique to achieve that luscious, airy texture. Ensure your coconut cream is thoroughly chilled — about 24 hours in the refrigerator works best. If you notice separation, simply stir it well before whipping. Start whipping slowly, gradually increasing your speed until soft peaks form; this usually takes around 2-3 minutes.

You can also enhance the coconut cream by adding a touch of lime zest or a splash of rum for a tropical twist. If you prefer a sweeter cream, adjust the powdered sugar according to your taste, keeping in mind that the sweetness can also depend on the brand of coconut cream you choose.

Serving Suggestions and Variations

These mini heart cakes can be served as is, or you can elevate them with a drizzle of dark chocolate ganache over the coconut cream for a rich contrast. Consider layering fresh fruit like strawberries or raspberries between the cake and the frosting for added freshness and a pop of color.

For a fun flavored twist, you can infuse the cake batter with different extracts, such as almond or coconut, depending on your preference. You can also swap the coconut cream for a whipped mascarpone for a creamier texture, creating new flavor profiles while maintaining the heart-shaped charm.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use almond flour or gluten-free flour depending on your dietary needs. However, the texture may vary.

→ How long do these cakes stay fresh?

They can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze these cakes?

Yes, you can freeze them without frosting. Just wrap them tightly in plastic wrap and place in a freezer bag.

→ What can I substitute for coconut cream?

You can use heavy whipping cream or a dairy-free alternative, but the flavor and texture will differ.