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: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup coconut cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Shredded coconut for topping

Highlighted under: Oven Cooking

I can't tell you how delightful it is to make these Mini Heart Cakes with Coconut Cream. Each bite is a little piece of love, with moist cake and creamy coconut frosting that simply melts in your mouth. What I love about these cakes is how they're not only adorable but also incredibly easy to prepare. Perfect for special occasions or just because, these mini treats are sure to impress. Join me on this sweet adventure as we whip up something truly special!

Created by

Xanthe Beaumont

Last updated on 2026-01-06T15:22:34.602Z

When I first tried making these Mini Heart Cakes, I wanted to create something that felt festive yet comforting. The combination of coconut cream and vanilla cake batter turned out to be a match made in heaven! Using heart-shaped molds truly adds a romantic touch, making them perfect for anniversaries or Valentine's Day celebrations.

One tip I discovered is to let the coconut cream chill in the fridge for a while before whipping it. This way, it holds its shape beautifully and creates a light, fluffy texture that's inviting. Trust me, once you taste these cakes, you'll want to share them with everyone!

        Why You'll Love This Recipe
        Adorable heart shape that's perfect for any celebration
Creamy coconut topping that contrasts beautifully with the cake
Easy to make, yet looks impressively elegant

      

Understanding the Ingredients

The choice of ingredients greatly influences the final taste and texture of your Mini Heart Cakes. All-purpose flour provides the right structure, while the combination of butter and sugar creates a moist and tender crumb. Using room temperature eggs helps emulsify the mixture better, resulting in a smoother batter. Make sure to beat the mixture until it’s light and fluffy, as this incorporates air, leading to a lighter cake.

Coconut cream adds a rich, tropical flavor to the topping, enhancing the overall cake experience. When whipping the cream, ensure your bowl and beaters are chilled; this helps achieve soft peaks more quickly. Using heavy whipping cream, rather than regular cream, is crucial to get the right stability of the frosting, particularly when piping or spreading it on your cakes.

Baking Tips for Perfect Cakes

When baking the mini heart cakes, keep an eye on the time. Ovens can vary, so it’s useful to start checking for doneness at the lower end of the baking time, about 25 minutes. Insert a toothpick into the center; it should come out clean when the cakes are done. If you notice the tops starting to brown too much, you can cover them loosely with aluminum foil in the last few minutes to prevent over-baking.

After baking, allow the cakes to cool in the molds for about 10 minutes before transferring them to a wire rack. This step is important, as it allows the cakes to firm up slightly, making them easier to remove without breaking. It’s tempting to frost them right away, but waiting for them to cool completely ensures the frosting won’t melt and slide off.

Ingredients

Gather up these simple ingredients to create your Mini Heart Cakes.

For the Cake

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

For the Coconut Cream

1 cup heavy whipping cream
1/2 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Shredded coconut for topping

Now that you have everything ready, let’s get baking!

Instructions

Follow these steps to create your cake masterpiece!

Preheat the Oven

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

Mix the Cake Batter

In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.

Combine Dry Ingredients

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

Bake the Cakes

Pour the batter evenly into the prepared molds and bake for about 25-30 minutes, or until a toothpick inserted comes out clean. Let them cool.

Prepare Coconut Cream

In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, then fold in the coconut cream until smooth.

Assemble the Mini Cakes

Once the cakes are completely cool, remove them from the molds. Top each mini cake generously with coconut cream and sprinkle with shredded coconut.

Enjoy your deliciously cute Mini Heart Cakes!

Pro Tips

Let the cakes cool completely before frosting to prevent melting. You can also add a touch of lime zest to the coconut cream for an extra kick of flavor.

Storing and Serving Suggestions

These mini heart cakes can be stored in an airtight container in the refrigerator for up to three days. If you want to prepare them ahead of time, you can bake and freeze the cooled cakes for up to a month. Just wrap each one in plastic wrap and place them in a freezer-safe bag. When you're ready to serve, thaw them in the refrigerator overnight and frost them just before serving for a fresh taste.

For serving, you might consider adding a drizzle of chocolate sauce or fresh fruit on the side for extra flair. A sprinkling of toasted coconut can also elevate the look and flavor of your cakes, making them even more appealing for a special occasion.

Variations and Customizations

While these cakes are delightful as-is, feel free to experiment with flavors. You can replace the coconut cream in the topping with flavored cream cheese for a tangy twist. Alternatively, try infusing the cake batter with lemon zest or almond extract for a different flavor profile; these options pair beautifully with the coconut cream frosting.

For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum, which helps mimic the texture. Additionally, if you're aiming to reduce sugar, consider using a natural sweetener or sugar substitute in both the cake batter and coconut cream, adjusting the quantities to taste.

Questions About Recipes

→ Can I use a different type of cream?

Yes, you can substitute regular whipped cream if you prefer a lighter option.

→ How long will these cakes last?

They will stay fresh for up to 3 days in the refrigerator, but they are best enjoyed within 1-2 days.

→ Can I make these cakes gluten-free?

Absolutely! Just use a gluten-free flour blend in place of regular all-purpose flour.

→ What can I use as decoration?

Fresh fruit, chocolate shavings, or edible flowers can add a lovely touch to your cakes!