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; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/4 cup milk; 1 cup heavy cream; 1/2 cup coconut cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Sugary Delights

I love making these Mini Heart Cakes with Coconut Cream for special occasions. There's something so delightful about the combination of tender cake and light, fluffy coconut cream that makes my heart sing. Each bite is like a warm hug, with a subtle sweetness that dances on your palate. Plus, they are perfect for sharing with loved ones, making any gathering feel a little extra special. These heart-shaped treats also look gorgeous on a dessert table, adding a touch of elegance and charm that everyone appreciates.

Created by

Tabitha Green

Last updated on 2026-01-12T02:01:14.180Z

When I first created this Mini Heart Cake recipe, it was simply for a friend's birthday. I wanted something that was both visually appealing and delicious. The coconut cream was a last-minute inspiration, and it turned out to be a fantastic pairing with the cake's light texture. This discovery not only enhanced the flavor but also made the cake incredibly moist.

The heart shape adds a personal touch that makes each cake feel special. Over the years, I've tried different variations, but the classic coconut cream remains a favorite not just for me, but for all my friends who can't resist coming back for seconds!

Why You'll Love This Recipe
Irresistibly cute heart shape that brings a smile to everyone’s face
Luscious coconut cream adds a tropical twist
Perfectly balanced sweetness, making it a delightful treat

Understanding the Ingredients

The base for these Mini Heart Cakes is simple yet vital. All-purpose flour provides the necessary structure, while the sugar not only sweetens but also contributes to the moist texture when creamed with butter. Use unsalted butter for better control over the overall saltiness of the cake, allowing the natural flavors to shine. If you find yourself out of eggs, a common substitute like unsweetened applesauce or a flax egg can work in a pinch, providing moisture and binding the ingredients together effectively.

When it comes to the coconut cream, using full-fat coconut cream enhances the flavors and contributes to a rich, creamy texture that complements the lightness of the cake. If you're looking for a dairy-free option, try substituting the heavy cream with a non-dairy whipping cream. Just make sure to chill it well and use it straight out of the fridge to achieve the best volume and texture.

Baking Tips for Perfection

To ensure even baking, it's crucial to preheat your oven to the correct temperature, as the heart-shaped molds can cause variations in heat distribution. Position your racks in the center of the oven for optimal air circulation, and place the molds apart to allow heat to flow around each cake evenly. Keep a close eye on them as they bake, checking for the classic golden edges and springy texture. If they seem underbaked after the timer goes off, a few extra minutes can make a big difference.

Cool your cakes completely on a wire rack to prevent them from becoming soggy. This step is especially important when applying the coconut cream, as a warm cake can melt the cream, leading to a messy assembly. If you want to make these cakes ahead of time, they can be baked a day or two in advance and stored in an airtight container. Just make sure to whip the coconut cream right before serving to maintain its light, fluffy texture.

Ingredients

Gather your ingredients to make the delightful Mini Heart Cakes!

For the Cake

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

For the Coconut Cream

1 cup heavy cream
1/2 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Toasted coconut flakes for garnish

Once you have everything ready, you can start making these charming cakes!

Instructions

Follow these simple steps to create your Mini Heart Cakes!

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.

Bake the Cakes

Grease your heart-shaped molds and fill them with batter, about halfway full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the molds for 10 minutes, then carefully remove and allow to cool completely on a wire rack.

Make the Coconut Cream

In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add in the coconut cream and powdered sugar, continuing to mix until stiff peaks form. Stir in the vanilla extract gently.

Assemble the Mini Cakes

Once the cakes are cool, place them on a serving platter. Generously top each heart with coconut cream and garnish with toasted coconut flakes for added flavor and texture.

Enjoy your beautiful Mini Heart Cakes with Coconut Cream!

Pro Tips

For an extra burst of flavor, consider adding a dash of coconut extract to the cream. Additionally, serving these cakes chilled can enhance the refreshing taste of the coconut cream.

Serving Suggestions

These Mini Heart Cakes are not just a dessert; they can also serve as a sweet centerpiece for gatherings or parties. Consider pairing them with fresh fruit like strawberries or mango slices, which cut through the sweetness of the cake and coconut cream. You might also serve them alongside a light citrusy sorbet for a refreshing contrast, making each bite a delightful experience.

For a more indulgent treat, drizzle some chocolate sauce over the assembled cakes, or serve them with a side of chocolate ganache. The combination of rich chocolate and fluffy coconut cream creates a beautiful balance of flavors that elevates this dessert to a new level of gourmet.

Variations and Customization

If you want to switch things up, consider adding some citrus zest—like lemon or lime—to the cake batter for a refreshing twist. About a tablespoon will infuse the cakes with a delightful tang that complements the sweetness of the coconut cream beautifully. Alternatively, you can fold in chocolate chips to the batter to create a cocoa-infused version of the cake.

For those who appreciate an added crunch, try incorporating nuts or seeds into the mix or as a garnish. Toasted almonds or macadamia nuts pair wonderfully with coconut flavors, giving a crunchy texture that contrasts nicely with the softness of the cake.

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes, you can bake the cakes a day in advance and store them in an airtight container. Assemble them with the coconut cream on the day you plan to serve.

→ What can I substitute for coconut cream?

You can use whipped cream as a lighter alternative, but the coconut cream adds a unique richness that complements the cake perfectly.

→ How do I store leftovers?

Keep any uneaten cakes in an airtight container in the refrigerator for up to 2 days to maintain freshness.

→ Can I use a different shape for the cakes?

Absolutely! Feel free to use round or square cake pans if you don’t have heart-shaped molds.