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: 6 mini cakes
Ingredients: 1 ½ cups all-purpose flour; ½ cup cake flour; 1 cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup whole milk; 2 large eggs; 2 teaspoons vanilla extract; 1 can (14 oz) coconut cream, chilled; ¼ cup powdered sugar; 1 teaspoon vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Basic Cooking

I absolutely love making these Mini Heart Cakes with Coconut Cream, especially for special occasions. The combination of the fluffy cake and the rich coconut cream is truly delightful, making every bite a treat. Each time I bake these, I play with the flavors and decorations, discovering new ways to make them visually appealing and delicious. They're the perfect way to express love and sweetness without overwhelming guests. Whether for a romantic dinner or a festive gathering, these cakes never fail to impress!

Created by

Flora Kensington

Last updated on 2026-01-06T14:21:34.572Z

When I first attempted these Mini Heart Cakes, I was amazed at how simple yet impressive they turned out. I found that using a combination of cake flour and regular flour gave the cakes a tender crumb that pairs perfectly with the light coconut cream. Experimenting with different extracts, I discovered that coconut and vanilla create the most harmonious flavor profile that leaves guests wanting more.

One tip I've learned is to chill the coconut cream before whipping it. This ensures it holds its shape beautifully and allows for easy piping, making the decoration process much less stressful. Trust me, once you try these cakes, you'll want to make them for every celebration!

        Why You Will Love This Recipe
        Soft and fluffy vanilla cake with a tropical twist
Lush coconut cream that elevates the dessert experience
Adorable mini heart shape makes them perfect for gifting

      

Mastering the Mini Cake Technique

Baking mini heart cakes may seem daunting, but mastering the technique can elevate your baking skills. One key tip is to ensure your butter is softened to room temperature; this helps incorporate air into the batter for a lighter, fluffier cake. When mixing, avoid overbeating after adding the flour, as this can lead to a tough texture. Instead, mix until just combined for that soft, tender crumb you're aiming for.

Choosing the right baking molds is crucial. Silicone molds can make the process easier since they release the cakes without sticking, and they come in cute shapes perfect for this recipe. If using metal molds, make sure to grease them adequately to prevent sticking. Additionally, checking for doneness with a toothpick is essential—look for a clean insertion without wet batter, as overbaking can lead to dry cakes.

Coconut Cream Perfection

The secret to a decadent coconut cream lies in the quality of the coconut cream itself. Opt for full-fat coconut cream for a creamy, rich texture. Chilling it beforehand helps stabilize the cream, allowing it to whip into soft peaks easily. If you want to reduce sweetness, feel free to adjust the powdered sugar to taste or use a natural sweetener like honey, but keep in mind that the consistency might change slightly.

For a stunning presentation, consider adding additional flavor to your coconut cream. Ingredients like a dash of almond extract or a hint of lime zest can enhance the tropical flavor profile. When piping the coconut cream onto your mini cakes, use a star tip for a decorative touch, making your cakes not only delicious but also visually appealing.

Ingredients

For the Cake

1 ½ cups all-purpose flour
½ cup cake flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract

For the Coconut Cream

1 can (14 oz) coconut cream, chilled
¼ cup powdered sugar
1 teaspoon vanilla extract
Toasted coconut flakes for garnish

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually mix in the dry ingredients, alternating with the milk, until just combined.

Bake the Cakes

Pour the batter into heart-shaped mini cake molds, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the molds for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Coconut Cream

While the cakes are cooling, remove the chilled coconut cream from the refrigerator. Whip it in a mixing bowl with powdered sugar and vanilla extract until soft peaks form. Keep it refrigerated until ready to use.

Assemble the Cakes

Once the cakes have cooled completely, place one cake on a serving plate. Spread a generous layer of coconut cream on top, then place another cake on top. Repeat with the remaining cakes. Pipe additional coconut cream around the edges and sprinkle with toasted coconut flakes.

Pro Tips

For an extra layer of flavor, consider adding a layer of fresh fruit, like strawberries or pineapple, between the cake layers.

Storage and Make-Ahead Tips

These mini heart cakes can be made ahead of time, which is perfect for those busy occasions. Once cooled, store the cakes in an airtight container at room temperature for up to two days. You can also freeze the unassembled cakes for longer storage; just wrap them tightly in plastic wrap and place them in a zip-top bag. Thaw overnight in the refrigerator before assembling with the coconut cream.

The coconut cream, however, is best made fresh. If you need to prepare it in advance, store it in the refrigerator in an airtight container for up to three days. Before serving, gently re-whip it if necessary; this helps restore its fluffiness after refrigeration.

Serving Suggestions

These adorable mini heart cakes make a great centerpiece for any romantic dinner or festive gathering. To enhance the experience, pair them with fresh berries such as strawberries or raspberries, which add a nice tart contrast to the sweetness of the cake. A drizzle of chocolate sauce can complement the coconut flavor beautifully as well.

Consider adding a scoop of vanilla ice cream on the side for an extra indulgent treat. If desired, you could also serve them atop a bed of coconut flakes for added detail and texture. Personalize your display with edible flowers to give your presentation that special touch, making them not only a treat to eat but also a delight to behold.

Questions About Recipes

→ Can I use regular whipped cream instead of coconut cream?

Yes, but the flavor will differ significantly. Coconut cream adds a unique tropical taste to the cakes.

→ How can I store leftover cakes?

Store the mini cakes in an airtight container in the refrigerator for up to three days.

→ Can I freeze these mini cakes?

Yes, you can freeze them without the coconut cream. Ensure they are well-wrapped, and they will last for up to three months.

→ Are these cakes suitable for gluten-free diets?

You can substitute the flours with a gluten-free flour blend, but it may change the texture slightly.