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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup unsalted butter, softened; 1/2 cup milk; 1 tsp vanilla extract; 2 large eggs; 1 cup heavy cream; 1/2 cup coconut cream; 2 tbsp powdered sugar; 1/4 tsp vanilla extract; Toasted coconut flakes for topping

Highlighted under: Golden Favorites

I love creating desserts that not only taste incredible but also look beautiful. The Mini Heart Cake with Coconut Cream is one such treat that never fails to impress. With its light texture and delightful coconut flavor, this cake is perfect for special occasions or simply as a sweet indulgence. The heart shape adds a personal touch, making it a cherished recipe among friends and family. Join me in celebrating love and sweetness with this unique dessert that is sure to bring smiles to everyone’s faces!

Created by

Selene Woodward

Last updated on 2026-01-13T00:57:38.378Z

When I first made this Mini Heart Cake with Coconut Cream, I was taken aback by how the flavors meld together. The light sponge base pairs perfectly with the silky coconut cream, creating a delightful contrast that keeps you going back for more. I made sure to add some toasted coconut on top for extra texture, which elevated the whole experience.

What truly makes this recipe stand out is the heart shape, which I achieved using a simple heart-shaped baking pan. This small detail transforms an ordinary cake into something special, perfect for celebrating love on any occasion. I recommend letting the cake chill for a while before serving; it makes slicing much easier and enhances the creamy texture of the coconut.

        Why You'll Love This Recipe
        Rich coconut flavor complemented by a light and fluffy cake
The heart shape makes it perfect for celebrations
Simple to make yet impressive to serve

      

Understanding the Key Ingredients

The flour you choose plays a vital role in the cake’s texture. Using all-purpose flour provides a balanced structure, helping the cake rise without getting too dense. If you’re looking for a gluten-free variation, consider using a blend of almond flour and coconut flour in equal measurements. This will impart a complementary flavor while keeping the cake light and tender, but you may need to adjust baking times as these flours can affect moisture levels.

Coconut cream not only enhances the flavor of the frosting but also contributes to its creamy consistency. Be sure to use full-fat coconut cream and not coconut milk, as the latter can make the frosting runny. If you're unable to find coconut cream, you can chill a can of full-fat coconut milk overnight and scoop out the thick layer on top to use in place of cream.

Perfecting Your Techniques

When preparing the cake batter, it’s crucial to incorporate the wet and dry ingredients properly. Over-mixing can lead to a dense cake structure, while under-mixing could leave dry pockets. Aim for a smooth batter with a few small lumps—this indicates that you’ve mixed just enough. Another tip is to have your butter at room temperature for easier blending, contributing to a fluffier cake.

For the coconut cream, ensure your mixing bowl is chilled before whipping. This helps the cream achieve soft peaks much faster. When you add the powdered sugar, do so gradually, which prevents the mixture from becoming grainy. You want a light, airy texture that spreads easily across the cake. If it becomes too thick, a splash of milk can loosen it up without sacrificing stability.

Ingredients

For the Cake

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

For the Coconut Cream

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

Make sure to use fresh ingredients for the best flavor.

Instructions

Prepare the Cake Batter

In a mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, beat together the butter, milk, vanilla extract, and eggs. Gradually add the dry ingredients to the wet ingredients and mix until smooth.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease a heart-shaped baking pan and pour the batter into it. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

Make the Coconut Cream

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add the coconut cream, powdered sugar, and vanilla extract, then continue whipping until well combined and fluffy.

Assemble the Cake

Once the cake is cooled, carefully remove it from the pan. Spread a generous layer of coconut cream on top, then sprinkle with toasted coconut flakes. Slice and serve.

For an extra touch, consider adding fresh fruit on the side.

Pro Tips

For best results, chill the coconut cream before whipping. This helps achieve better volume and texture.

Storage and Make-Ahead Tips

If you want to prepare your Mini Heart Cake with Coconut Cream in advance, you can bake the cake up to two days ahead. Store it in an airtight container at room temperature to maintain moisture. The coconut cream can also be whipped and stored separately in the fridge for up to two days. Just give it a quick re-whip before serving to restore its fluffy texture.

If you're dealing with leftovers, the frosted cake should ideally be kept in the refrigerator to preserve its freshness. When stored properly, it can last for about three days. Slice it into individual portions to make serving easier and to prevent the cream from getting too soft.

Serving Suggestions and Variations

This Mini Heart Cake can be adorned in various ways to enhance its visual appeal. Consider adding fresh berries or edible flowers on top for a pop of color and freshness that beautifully contrasts with the creamy frosting. This addition not only elevates the aesthetic but also introduces a burst of flavor with each bite.

For a unique twist, try incorporating different extracts into the coconut cream. Almond or lemon extracts can add an exciting layer of flavor. Alternatively, for chocolate lovers, folding in some melted dark chocolate into the cream makes for an indulgent alternative that pairs wonderfully with the coconut undertones.

Questions About Recipes

→ Can I make the cake in advance?

Yes, you can bake the cake a day ahead and store it covered at room temperature. Just add the coconut cream before serving.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.

→ What can I substitute for heavy cream?

You can use coconut milk or a non-dairy whipped topping if you're looking for a lighter option.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter, it needs more time.