Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 1 cup heavy whipping cream; 1/2 cup coconut cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Modern Cooking

I absolutely adore making this Mini Heart Cake with Coconut Cream! Each time I whip it up, I feel a rush of joy as the delightful aroma fills my kitchen. The combination of soft, moist cake and the light, creamy coconut frosting creates a heavenly dessert experience. It’s not just for special occasions; this cake brings a little sweetness to any day! I love how versatile it is, allowing me to customize decorations or even the flavors. Whether it’s a celebration or a simple treat, this recipe definitely shines.

Created by

Saskia Morton

Last updated on 2026-01-06T13:33:34.853Z

When I first tried creating this Mini Heart Cake, I wanted something that was not only beautiful but also intensely flavorful. The use of coconut cream adds such a luxurious texture that my friends couldn’t get enough of it. I found that letting the cake cool completely before frosting is crucial for the best finish.

This cake is especially delightful when made a day ahead and allowed to set in the refrigerator. The flavors meld beautifully overnight, making the cake even more irresistible. I recommend garnishing it with toasted coconut or fresh berries for an extra touch!

        Why You'll Love This Recipe
        Cute and charming heart shape, perfect for gifting
Light and fluffy texture with a divine coconut flavor
Easily customizable with your favorite toppings

      

Perfecting the Cake Texture

To achieve the ideal soft and moist texture of the Mini Heart Cake, it's essential to cream the butter and sugar thoroughly until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step helps incorporate air into the batter, resulting in a delicate crumb. Make sure your butter is softened but not melted; too warm butter can lead to a denser cake.

When combining the dry ingredients with the wet ingredients, mix just until the flour is incorporated—overmixing can develop the gluten and result in a tougher cake. Scraping the bowl occasionally ensures all ingredients are well blended without overworking the batter.

Enhancing Coconut Flavor

Using both heavy whipping cream and coconut cream in the frosting not only creates a luxurious texture but also intensifies the coconut flavor. For an even more pronounced taste, consider adding a splash of coconut extract to the cream mixture. Just remember that too much can overpower the dish, so a teaspoon is a safe maximum.

To amplify the presentation, toasting the coconut flakes before garnishing adds a delightful crunch and enhances the nutty flavor. Spread the flakes on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-10 minutes, stirring occasionally until they are golden brown to prevent burning.

Ingredients

For the Cake

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

For the Coconut Cream

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

Instructions

Steps

Preheat the Oven

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

Mix the Batter

In a large mixing bowl, cream together the softened butter and sugar. Add the eggs, milk, and vanilla extract, mixing until combined. Gradually mix in the flour, baking powder, and salt until smooth.

Bake

Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Prepare the Cream

In a separate bowl, whip the heavy cream with the powdered sugar and vanilla until soft peaks form. Gently fold in the coconut cream until well combined.

Assemble and Frost

Once the cakes are cool, remove them from the pans. Frost the tops with coconut cream and assemble them. Decorate with toasted coconut flakes if desired.

Enjoy!

Pro Tips

For a richer coconut flavor, consider adding shredded coconut into the cake batter or using coconut flour. Serve chilled for the best taste experience.

Ingredient Substitutions

If you’re in need of a dairy-free option, substitute the unsalted butter with a plant-based butter alternative and use full-fat coconut milk in place of heavy whipping cream. This will maintain the richness needed for a delicious frosting without sacrificing flavor. Just ensure the coconut milk is well mixed to avoid separation.

For a gluten-free version of this cake, you can replace the all-purpose flour with a gluten-free flour blend. However, be mindful that different blends may react differently, so it might be worth adding a tablespoon of cornstarch to help stabilize the cake.

Make-Ahead Tips

This Mini Heart Cake is not only delightful on the day it's made but can also be prepared in advance. The cakes can be baked and cooled completely, then wrapped tightly in plastic wrap to store at room temperature for up to two days or in the freezer for up to a month. Just be sure to allow them to come to room temperature before frosting.

The coconut cream frosting can also be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When ready to use, give it a quick whip with a hand mixer to restore its airy texture before applying it to the cake.

Questions About Recipes

→ Can I make the cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend. Just ensure it includes a binding agent.

→ How can I store the leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I use a different type of cream?

Certainly! You can use whipped cream instead of coconut cream, but the flavor will be different.

→ What toppings go well with this cake?

Fresh berries, chocolate shavings, or a sprinkle of chopped nuts complement this cake nicely.