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 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup coconut milk; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Oven Inspiration

I’m excited to share my recipe for Mini Heart Cake with Coconut Cream. This delightful treat is perfect for expressing love on special occasions or simply enjoying a cozy evening at home. The combination of moist cake and rich coconut cream creates a dessert that is both beautiful and delicious. I love how the small size of these cakes makes them perfect for sharing—or for indulging all by yourself! Let's dive into this heartwarming dessert that I absolutely adore.

Created by

Sybil Hawkes

Last updated on 2026-01-06T13:17:34.527Z

Making this Mini Heart Cake with Coconut Cream has become a cherished tradition for me. I remember the first time I baked these little cakes, the combination of flavors was a revelation. The moist texture pairs perfectly with the light and airy coconut cream, creating a delightful harmony that keeps you coming back for more. I discovered that using fresh coconut milk really elevates the flavor!

One of my favorite details is the heart shape, which makes them ideal for gifting. I often surprise loved ones on their birthdays or anniversaries with these sweet delights. The joy on their faces as they taste each bite is priceless, and it makes every moment in the kitchen worthwhile!

Why You'll Love This Recipe
Heart-shaped cakes are perfect for special occasions or as a sweet gift.
The combination of tender cake and fluffy coconut cream is simply irresistible.
These mini treats allow for portion control while still satisfying your sweet tooth.

The Importance of Using Fresh Ingredients

Using high-quality, fresh ingredients can significantly enhance the flavor and texture of your Mini Heart Cakes. I recommend using unsalted butter to control the saltiness of your cake, allowing the sweetness of the sugar to shine through. Opting for fresh eggs will not only help achieve a fluffier texture but also provide a richer flavor. When it comes to coconut milk, using a brand with minimal additives will give you that authentic taste, making the coconut cream a standout element of this dessert.

Additionally, be sure to use fresh baking powder for optimal rise. It’s easy to overlook, but old baking powder can result in dense cakes instead of the light, airy texture we want. A quick way to test its potency is by mixing a teaspoon with hot water; if it bubbles vigorously, it's still good to use. This attention to detail in your ingredients will ensure a delightful end result.

Perfecting the Coconut Cream

The key to achieving the perfect coconut cream is to ensure your heavy whipping cream is cold before whipping. I suggest chilling your mixing bowl and beaters in the freezer for about 10-15 minutes. This will help the cream whip up beautifully and hold its shape when combined with the coconut milk. Aim for soft peaks when whipping; this means stopping right when the cream begins to hold its shape but is still slightly soft. Overwhipping can lead to a gritty texture, so be mindful of this crucial step.

When folding in the coconut milk, use a gentle hand to maintain the fluffiness of the whipped cream. The goal is a light and airy mixture that complements the cakes without overpowering them. For an extra coconut kick, consider using coconut cream instead of coconut milk, which will add a richer flavor and creamier texture. Just keep in mind that you may need to adjust the sweetness based on your taste preferences.

Serving and Storing Your Mini Heart Cakes

These Mini Heart Cakes are best served immediately after assembly to enjoy the contrast between the soft cake and the fluffy coconut cream. For an attractive presentation, consider placing the cakes on colorful dessert plates and garnishing them with a scattering of toasted coconut flakes and maybe a few fresh berries. This not only enhances the visual appeal but also adds a delightful tartness that balances the sweetness of the cake.

If you need to prepare ahead, you can bake the cakes a day in advance and store them in an airtight container at room temperature. Whip the coconut cream just before serving to ensure it retains its light texture. Once assembled, these cakes are best enjoyed within a few hours, as the cream may start to soften the cake. However, unassembled cakes can be frozen; just wrap them tightly in plastic wrap and foil, and they'll be good for up to a month.

Ingredients

Here’s everything you need to make these adorable Mini Heart Cakes:

For the Cake

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

For the Coconut Cream

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

Make sure all ingredients are at room temperature for the best results!

Instructions

Follow these steps to create your mini heart cakes:

Preheat the Oven

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

Prepare the Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Cakes

Pour the batter evenly into the prepared mini heart-shaped pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes before transferring them to a wire rack.

Make the Coconut Cream

While the cakes are cooling, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the coconut milk until well combined.

Assemble the Cakes

Once the cakes are completely cool, remove them from the pans and place them on serving plates. Top each cake with a generous dollop of coconut cream and garnish with toasted coconut flakes.

Enjoy your lovely mini heart cakes with a cup of tea or coffee!

Pro Tips

For a fun twist, try adding a layer of raspberry or strawberry jam between the cake and coconut cream for added flavor.

Scaling the Recipe Up

If you're planning a larger gathering or event, this recipe can easily be scaled up to make more cakes. Simply double or triple the ingredients, depending on how many guests you expect. A great tip is to bake a batch in regular cake pans instead of mini ones—for instance, using a single layer cake pan instead of heart pans. Just adjust the baking time to between 25-35 minutes, checking for doneness with a toothpick, as larger cakes will require a bit more time.

For decoration, consider layering the coconut cream between cake layers if scaling up, adding a beautiful touch to your dessert. Just make sure to keep the layers moist; a simple syrup made from equal parts sugar and water heated until dissolved can be brushed on the cake layers for added moisture.

Troubleshooting Common Issues

If your Mini Heart Cakes come out dense, it might be due to overmixing the batter after adding the dry ingredients. Always mix just until combined to prevent the gluten from developing too much. Additionally, using ingredients at room temperature can aid in achieving a better rise, so let the eggs and butter sit out for about 30 minutes before starting your recipe.

Another common issue is the coconut cream becoming too runny—this often happens if the cream wasn't whipped enough or if the coconut milk was too thin. To remedy this in future batches, make sure your heavy cream is well-chilled and whip it to soft peaks, giving it just enough structure to hold when combined with the coconut milk.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute with almond flour for a gluten-free option, but the texture may vary.

→ How do I store leftover cakes?

Keep any leftover cakes in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake in advance?

Yes, you can bake the cakes a day ahead and frost them just before serving to keep the coconut cream fresh.

→ What if I don’t have mini heart pans?

You can use regular muffin tins; just adjust the baking time as needed.