Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; 1 cup heavy whipping cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 cup shredded coconut (sweetened or unsweetened)

Highlighted under: Simple Baking Recipes

I love making this Mini Heart Cake with Coconut Cream whenever I want to add a special touch to a celebration or surprise someone I care about. It’s a delightful, bite-sized treat that’s not only visually appealing but also bursting with luscious coconut flavor. The soft, moist cake combined with the velvety cream creates a delightful texture that leaves everyone wanting more. Whether for a birthday, an anniversary, or simply a sweet indulgence, this recipe has become one of my favorites.

Created by

Elowen Carter

Last updated on 2026-01-13T03:42:37.198Z

Creating this Mini Heart Cake with Coconut Cream held a special significance for me when I first made it for my partner's birthday. The combination of fluffy cake and creamy coconut gives an experience that’s both comforting and uplifting. Plus, I find that using fresh coconut enhances the flavors dramatically compared to the store-bought versions. It truly makes a difference!

As I perfected the recipe, I discovered that letting the cake chill in the fridge for a bit before serving allows the flavors to meld beautifully. Trust me, the result is worth the patience, and it’s a delightful surprise for anyone who takes a bite!

        Why You'll Love This Recipe
        Fluffy cake balanced with rich coconut cream topping
Visually stunning heart shape perfect for sharing
Easy to make yet impressive for any occasion

      

Mastering the Cake Batter

When preparing the cake batter for your Mini Heart Cake, it's essential to cream the butter and sugar properly. This process incorporates air, resulting in a light and fluffy texture. Beat the mixture for about 2-3 minutes until it becomes pale and fluffy. Be careful not to overmix after adding the flour, as this can lead to a dense cake. Mix just until combined for the best results.

Using room temperature ingredients, like eggs and milk, helps the batter mix more evenly. If your butter was kept in the refrigerator, you can soften it quickly by cutting it into small cubes and leaving it at room temperature for about 10-15 minutes. This small adjustment can significantly affect the overall texture of your cake.

Perfecting the Coconut Cream

For the coconut cream, ensure your heavy whipping cream is cold before you begin whipping it. This helps achieve stiff peaks more easily. If you prefer a sweeter coconut flavor, opt for sweetened shredded coconut; however, unsweetened can create a lovely contrast with the creamy texture. You can also toast the coconut for added depth and richness, just keep a close eye on it in the oven to prevent burning.

The gradual addition of powdered sugar while whipping your cream allows it to dissolve evenly, promoting a stable whipped cream that won't deflate. You can store leftover coconut cream in the refrigerator for up to three days—just give it a quick re-whip to restore texture before using.

Presentation and Serving Tips

After assembling the cake, chill it in the refrigerator for at least 30 minutes. This step is crucial as it allows the coconut cream to firm up, making it easier to slice the cake without losing shape. When serving, using a sharp knife or a serrated knife helps to create clean cuts, giving each slice a beautiful presentation.

For an added touch, consider serving the Mini Heart Cake on a decorative plate with fresh berries or a drizzle of chocolate sauce. It not only elevates the dessert's appearance but also introduces complementary flavors that enhance the overall experience.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk

For the Coconut Cream

1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened)

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, eggs, vanilla extract, and milk. Mix until smooth, about 2-3 minutes.

Bake the Cake

Pour the batter into a greased heart-shaped cake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Coconut Cream

In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Gently fold in the shredded coconut.

Assemble the Cake

Once the cake is cooled, slice it in half horizontally. Spread a layer of coconut cream between the two halves, then cover the top and sides of the cake with the remaining cream. Garnish with additional shredded coconut if desired.

Serve and Enjoy

Refrigerate the cake for at least 30 minutes before serving to allow the flavor to set. Cut into heart shapes and serve to your loved ones!

Pro Tips

For an extra coconut flavor, consider using coconut milk instead of regular milk in the cake batter.

Ingredient Substitutions

If you're looking to make this cake dairy-free, substitute the unsalted butter with coconut oil or a vegan butter alternative. For the milk, almond or soy milk can work well, keeping the coconut theme intact. Additionally, you can swap the eggs for a flaxseed meal mix, using 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg.

Using gluten-free all-purpose flour is another option if you're catering to gluten sensitivities. Just make sure it includes a binder like xanthan gum to replicate the structure that wheat flour provides.

Storage and Make-Ahead Tips

You can make the Mini Heart Cake a day ahead. Allow the cake to cool completely before wrapping it tightly in plastic wrap to prevent it from drying out. Store it in the refrigerator until you're ready to assemble it with the coconut cream.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Unfortunately, the texture of the cake may change due to the moisture in the cream, so enjoy them within a day or two for the best experience.

Questions About Recipes

→ Can I use a different shaped pan for this cake?

Absolutely! You can use a round or square cake pan; just adjust the baking time accordingly.

→ How long will the cake keep in the fridge?

The Mini Heart Cake can be stored in the refrigerator for up to 3 days, but it's best enjoyed fresh.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

→ Is there a dairy-free option for the cream?

You can use coconut cream or a dairy-free whipping cream alternative for the coconut cream topping.