Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1 can (13.5 oz) full-fat coconut milk, chilled; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Optional: Toasted coconut flakes for garnish

Highlighted under: Cozy Cooking

We absolutely adore creating cute, mini desserts that pack a flavorful punch, and this Mini Heart Cake with Coconut Cream is no exception! Each bite offers a delightful combination of tender cake layered with airy coconut cream, making it perfect for sharing on special occasions or simply indulging in some self-love. The vibrant presentation always impresses, and I love how easy it is to make. Let’s dive into the magic of baking these little heart-shaped treats that you’ll fall in love with!

Created by

Isla Weatherford

Last updated on 2026-01-06T12:49:35.424Z

One of my favorite aspects of baking is the ability to personalize flavors and presentations. This Mini Heart Cake with Coconut Cream came to life when I wanted to create something special for a friend’s birthday. I decided to incorporate coconut cream because it adds an amazing tropical flair. The first time I tried layering it between the cakes, I was taken aback by how much depth it brought! Each layer complements the other beautifully.

I’ve learned that using fresh coconut milk enhances both the flavor and texture of the cream. On my next attempt, I will experiment with adding some lime zest for an extra zing. If you want a little crunch, consider sprinkling some toasted coconut flakes on top for a delightful finish!

        Why You'll Love This Recipe
        Charming heart shape perfect for any occasion
Light and fluffy coconut cream that complements the cake beautifully
Quick to prepare and bake, making it a fun baking project

      

Understanding Cake Ingredients

Each ingredient in this Mini Heart Cake plays a crucial role in achieving the perfect texture and flavor. The all-purpose flour provides structure, while the granulated sugar adds sweetness and helps with browning. Using unsalted butter is essential, as it allows you to control the salt content, enhancing the flavor without overpowering it. Ensure your butter is softened to room temperature for smooth creaming with sugar, which is the key to a fluffy cake texture.

The eggs contribute to moisture and richness in the cake, and they also help in binding the ingredients together. When incorporating the eggs, add them one at a time to ensure they mix thoroughly into the batter. This method prevents any curdling and results in a homogeneous mixture, essential for a uniform rise during baking.

Creating the Perfect Coconut Cream

The coconut cream is a highlight of this recipe, bringing a light and fluffy element that contrasts beautifully with the cake. For the best results, use full-fat coconut milk, as the higher fat content helps achieve the desired creamy texture without added thickeners. Chill the can in the fridge overnight, so the cream separates easily from the liquid; use only the solid cream for whipping.

When whipping the coconut cream, start on a low speed to avoid splattering, then gradually increase to medium-high until soft peaks form. Over-whipping can lead to graininess, so stop mixing as soon as you reach that creamy texture. Additionally, the powdered sugar not only sweetens but also stabilizes the cream, preventing it from deflating once layered onto the cakes.

Ingredients

For the Mini Heart Cakes

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

For the Coconut Cream

1 can (13.5 oz) full-fat coconut milk, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
Optional: Toasted coconut flakes for garnish

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare the mini heart-shaped cake pans by greasing them lightly.

Mix the Batter

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, along with vanilla extract. Mix until fully incorporated.

Combine Dry Ingredients

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

Bake the Cakes

Divide the batter evenly into the prepared mini heart pans and bake in the preheated oven for 12-15 minutes or until a toothpick inserted comes out clean.

Prepare the Coconut Cream

While the cakes are cooling, prepare the coconut cream. Scoop the chilled coconut milk into a mixing bowl, being careful not to include the liquid. Whip the cream until soft peaks form, then add powdered sugar and vanilla. Mix until combined.

Assemble the Cakes

Once the cakes have cooled completely, remove them from the pans. Layer the coconut cream generously between the mini cakes and on top. Garnish with toasted coconut flakes if desired.

Pro Tips

For best results, chill the coconut cream in the refrigerator before whipping. This helps it achieve the perfect texture.

Tips for Perfecting Your Mini Cakes

To ensure your cakes bake evenly, only fill the heart-shaped pans about two-thirds full, allowing room for rising. If you're unsure of the baking time, start checking at the 12-minute mark; the cakes are done when they are golden at the edges and a toothpick inserted in the center comes out clean. Different oven types can affect baking time, so keep an eye on them as they approach the end of the suggested baking period.

If your cakes don’t release easily from the pans, try running a thin knife around the edges before inverting them. Alternatively, consider using parchment paper in the bottom of the pans for a smoother release. This little trick can save you from broken cakes and ensure each heart maintains its lovely shape.

Serving and Storage Ideas

Serve these Mini Heart Cakes on a decorative platter for a stunning presentation at events or gatherings. You can pair them with fresh fruits like berries for a refreshing contrast to the sweetness, or drizzle with a simple chocolate sauce for a decadent touch. For added flair, sprinkle additional toasted coconut flakes on top just before serving for an appealing texture and hint of crunch.

If you need to make these cakes ahead of time, they freeze beautifully. Wrap each cake individually in plastic wrap and store in an airtight container for up to a month. Thaw them in the refrigerator overnight before serving, and whip the coconut cream fresh to guarantee that airy consistency. Making the cream just before assembly helps it maintain its freshness and fluffy texture, ensuring an indulgent dessert experience.

Questions About Recipes

→ Can I use a different type of cream?

Yes, you can replace coconut cream with whipped heavy cream, but the flavor will differ.

→ How can I store leftover cake?

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

→ Can I make the cakes in advance?

Absolutely! You can bake and cool the cakes a day ahead, just assemble them on the day you plan to serve.

→ What other flavors can I add?

You can incorporate lemon or chocolate into your batter for additional flavor variations.