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 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup milk; 1 cup coconut cream, chilled; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; Toast flakes for garnish

Highlighted under: Baking & Desserts

I love making these Mini Heart Cakes for special occasions. They are not just adorable, but the combination of fluffy cake and creamy coconut filling always brightens my day. Each bite feels like a celebration, and I find that they are perfect for sharing with loved ones. The personal touch of shaping them into hearts adds an extra layer of love that I truly cherish. While they may look fancy, the recipe is surprisingly simple, making them great for beginners and experienced bakers alike.

Created by

Rowan Tate

Last updated on 2026-01-12T01:16:11.377Z

When I first made this Mini Heart Cake, I was surprised at how well it turned out with minimal effort. I experimented with incorporating coconut cream, which not only enhances the flavor but also adds a luxurious texture to the cake. My friends were thoroughly impressed, and they couldn't believe I made it from scratch!

One tip I learned during the process is to chill the coconut cream before whipping it; this ensures it achieves maximum volume and stays light and airy. It truly elevates the cake and makes each slice feel indulgent without being overly heavy. I can’t wait for you to try it!

        Why You'll Love This Recipe
        Adorable heart shape that delights any audience
Deliciously creamy coconut filling that pairs perfectly with cake
Perfect for anniversaries, Valentine's Day, or just because

      

Crafting the Perfect Mini Heart Cakes

The heart shape of these Mini Heart Cakes is not just for aesthetics; it also impacts how the cake bakes. Using a heart-shaped pan allows for even heat distribution, which results in a consistent texture. Make sure to grease the pan thoroughly to prevent sticking. For added flair, consider dusting the pan with cocoa powder or flour after greasing to create a patterned finish on your cakes.

When making the cake batter, it’s important to incorporate air into the mix. Beating the butter and sugar until light and fluffy is crucial as it helps create a light and airy texture in the final cake. Take your time during this step; improperly creamed butter can lead to dense cakes. If you're using a hand mixer, aim for about three to five minutes of mixing on medium-high speed.

Coconut Cream: The Star Filling

The coconut cream filling brings a rich, tropical flavor and a creamy texture that perfectly complements the lightness of the cake. Ensure the coconut cream is thoroughly chilled before whipping; this helps achieve that light and airy consistency. If you can’t find coconut cream, you can substitute it with full-fat coconut milk—just refrigerate it overnight and scoop out the thickened cream from the top.

When sweetening the coconut cream, the powdered sugar dissolves easily and doesn't interfere with the texture, which is key for a smooth filling. Whipping the mixture until it forms soft peaks ensures that the filling holds its shape but remains creamy enough to spread. Aim for a glossy finish to avoid a grainy texture caused by over-mixing.

Ingredients

For the Cake

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

For the Coconut Cream Filling

1 cup coconut cream, chilled
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Toast flakes for garnish

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a medium bowl, mix together the flour, baking powder, and salt. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

Add in the eggs and vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.

Bake the Cakes

Grease a heart-shaped cake pan and pour the batter into it evenly. Bake for about 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 to cool completely.

Make the Coconut Cream Filling

In a bowl, beat the chilled coconut cream, powdered sugar, and vanilla extract until light and airy. Make sure the coconut cream is whipped well for the best texture.

Assemble the Cake

Once the cake has cooled, cut it in half horizontally. Spread a generous layer of coconut cream on top of the bottom layer, then place the top layer back on. Cover the entire cake with the remaining coconut cream and garnish with toasted coconut flakes.

Serve and Enjoy

Cut the cake into slices and serve. Enjoy the deliciousness while sharing the love!

Pro Tips

For a more intense coconut flavor, you can add a tablespoon of coconut extract to the filling. Additionally, serving the cakes with fresh berries can add a lovely contrast to the sweetness.

Troubleshooting Tips

If your batter appears too thick, adding an extra tablespoon of milk can help achieve the right consistency. Be cautious not to overmix, as this can lead to a dense cake. To check if the cakes are ready, use a wooden skewer; it should come out clean. If the skewer shows wet batter, give the cakes a few more minutes in the oven, but keep an eye on them to avoid overbrowning.

In case your coconut cream isn’t whipping properly, try placing your mixing bowl and beaters in the freezer for about 10 minutes before whipping. This ensures the cream stays cold while you whip, helping it achieve its maximum potential. If it still doesn’t thicken, you can add a tablespoon of cornstarch while whipping to stabilize the cream.

Serving and Storage Suggestions

These Mini Heart Cakes can be made ahead of time and stored in the refrigerator for up to three days. To store, cover the cakes tightly with plastic wrap to prevent them from drying out. If you prepare them in advance, wait to add the coconut cream filling until just before serving, which keeps the cakes fresh and the filling luscious.

For a decorative twist, you can serve these heart cakes on a bed of fresh berries or alongside a drizzle of chocolate sauce. If you want to create a layered dessert for larger gatherings, consider doubling the recipe and stacking them to create a mini heart cake tower. These variations make for delightful displays at birthdays or anniversaries.

Questions About Recipes

→ Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend that works for baking.

→ How should I store the leftover cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I use whipped cream instead of coconut cream?

Yes, but be aware that the flavor will change slightly. Coconut cream provides a distinct taste.

→ Is it possible to make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and assemble it just before serving.