Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract; A pinch of salt; 1 cup coconut cream, chilled; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Baking & Desserts

I absolutely love making these mini heart cakes, especially for special occasions. The blend of sweet coconut cream and moist cake is simply delightful. Each bite feels like a little celebration. As I crafted this recipe, I aimed to create something that could be enjoyed by everyone, packed with flavor yet simple enough for anyone to recreate. These cakes are perfect for Valentine’s Day, anniversaries, or just when you want to spread some love in the kitchen.

Created by

Skylar Jennings

Last updated on 2026-01-12T00:46:15.746Z

When I first tried making mini heart cakes, I was inspired by the idea of bringing a personal touch to classic desserts. I experimented with various cake bases, but I found that a light, fluffy sponge paired perfectly with the tropical flavors of coconut. The coconut cream topping adds a luscious texture and enhances each bite.

One tip I learned is to chill the coconut cream before whipping it; this helps achieve that peak consistency that's so satisfying to spread on the cake. Trust me, it's worth the extra step for that velvety finish!

        Why You Will Love This Recipe
        Rich coconut flavor paired with tender sponge cake
Adorable heart shape that melts your heart
Perfect for expressing love on special occasions

      

Mastering the Mini Heart Shape

Using heart-shaped molds creates a beautiful presentation, but ensuring the cakes come out perfectly requires a few good tips. First, make sure to grease the molds thoroughly with butter or cooking spray to prevent sticking. Alternatively, you can dust them lightly with flour after greasing for extra insurance. Fill each mold about two-thirds full to allow room for rising. If you’re unsure about baking time, start checking for doneness a couple of minutes earlier than recommended, as oven temperatures can vary.

If you don’t have heart-shaped molds, consider using a standard muffin pan. Just be aware that the baking time may vary; mini cakes typically take around 15-18 minutes in standard molds. Regardless of the mold choice, a toothpick inserted into the center should come out clean or with only a few crumbs adhering to it when they’re ready.

The Secret to Whipping Coconut Cream

Whipping coconut cream can sometimes be tricky, particularly if it’s not chilled properly. Make sure to refrigerate your coconut cream overnight to give it enough time to separate; the solid cream will rise to the top, making it easier to whip. If you notice it’s still too liquid, you can add a bit of cornstarch while whipping to help stabilize the mixture. This technique ensures that your coconut cream achieves the right fluffiness and holds its shape when served atop your cakes.

To enhance the flavor of the coconut cream, consider infusing it with a splash of coconut extract or a dash of sea salt. This can elevate the depth of flavor and complement the sweetness of the cake beautifully. Remember to keep your mixing bowl and beaters cold as well; this prevents the cream from melting too quickly, allowing you to achieve those delightful soft peaks.

Serving and Storage Suggestions

Once assembled, these mini heart cakes are best enjoyed fresh, as the coconut cream may wilt over time. However, if you want to prep ahead, consider baking and cooling the cakes a day in advance. Store them in an airtight container at room temperature until you’re ready to top them with coconut cream shortly before serving. This allows for flexibility while ensuring optimal taste and texture.

For an elegant presentation, serve the cakes on a decorative platter, garnished with a few fresh berries or mint leaves alongside them. This can enhance the visual appeal and add a refreshing contrast to the sweetness. If you have leftovers, keep them stored in the refrigerator for up to two days; just rewhip the coconut cream if needed before serving again.

Ingredients

Gather these ingredients to make delicious mini heart cakes.

For the Cake:

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

For the Coconut Cream:

1 cup coconut cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
Toasted coconut flakes for garnish

Make sure to have all your ingredients ready for a smooth baking experience.

Instructions

Follow these steps to create your mini heart cakes with coconut cream.

Prepare the Cake Batter

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

Combine Dry Ingredients

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

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease heart-shaped molds and pour the batter in, filling each mold about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.

Prepare the Coconut Cream

While the cakes are baking, whip the chilled coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Cakes

Once the cakes are cooled, carefully remove them from the molds. Top each cake generously with coconut cream and sprinkle with toasted coconut flakes.

Enjoy your homemade mini heart cakes with coconut cream!

Pro Tips

For an extra touch, you can add a few drops of food coloring to the coconut cream for a lovely pastel hue. It makes it even more festive!

Ingredient Substitutions

If you're looking for a dairy-free version, replace the unsalted butter with coconut oil and use a non-dairy milk, such as almond or oat milk. This will not only maintain the rich flavor but also complement the coconut cream beautifully. For a gluten-free option, swap the all-purpose flour with a gluten-free baking blend, ensuring to check that it contains a leavening agent so that your cake rises properly.

For sweetness preferences, you can adjust the granulated sugar to your liking, or substitute honey or agave syrup for a more natural sweetener. Just remember that liquid sweeteners may alter the consistency of your batter slightly; you might need to adjust your flour amount to compensate.

Troubleshooting Common Issues

If your cakes turn out dense, it may be due to overmixing the batter when combining the wet and dry ingredients. To avoid this, gently fold until just combined; some lumps are perfectly fine. Also, ensure you’re using fresh baking powder, as old or expired leavening agents can affect the rise and texture of your cakes, making them flat and heavy.

Sometimes the coconut cream can become too runny after whipping. If this occurs, refrigerate it for 30 minutes and then whip again. If it's still not thick enough, try adding a tablespoon of powdered sugar or a bit of cornstarch to stabilize it. Keeping everything cold during the process is key to achieving that perfect fluffy texture.

Scaling the Recipe

If you want to make a larger batch for a gathering, simply double or triple the ingredients while keeping the baking times similar. Just be mindful of the volume of batter that your mixing bowl can handle to prevent spills. For larger celebrations, consider creating a layered heart cake by baking in 9-inch round heart pans, stacking one cake on top of the other and increasing the coconut cream for a lavish topping.

For smaller gatherings, you can halve the recipe easily, which works well if you are also trying to manage portion sizes. Just make sure to carefully monitor the baking time, as well as check the doneness of your cakes early to avoid overbaking.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with almond or coconut flour, though it may alter the texture.

→ How do I store the mini heart cakes?

Store them in an airtight container in the refrigerator for up to 3 days. The coconut cream may lose some texture over time.

→ Can I make these cakes ahead of time?

Absolutely! You can bake the cakes a day in advance and prepare the coconut cream on the day you plan to serve them.

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

Yes, you can use coconut milk or almond milk as a substitute for regular milk, and use dairy-free butter.